Mexican Corn Stew Recipe
Servings: 4
Ingredients
- 15 ounce Kidney beans canned
- 1/4 c. Barley, dry
- 1 Tbsp. Extra virgin olive oil
- 2 c. Onion minced
- 3 Tbsp. Garlic clove chopped
- 1 lb Carrots package
- 3 x Celery, 1 stalk
- 7 c. Vegetable Broth canned
- 2 x Pepper red
- 3 1/2 c. Corn,frzn
- 2 tsp Cumin seed, grnd
- 2 tsp Coriander, grnd
- 1/2 tsp Cayenne pepper
- 5 ounce Tortilla Chips
- 3 Tbsp. Parsley dry
- 1 x Fresh jalapenos
- 16 ounce Tomato canned
Directions
- Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 c. of corn chips(optional). In large fry pan over medium high heat saute/fry the onions and garlic for 5 min. Add in jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors. Continue cooking for 3 more min stirring frequently. Add in rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hrs. Put in warmed bowls, top with crushed chips and salsa if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 992g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 120 | 23% |
| Total Fat 13.53g | 17% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 2330mg | 97% |
| Potassium 1388mg | 40% |
| Total Carbs 91.42g | 24% |
| Dietary Fiber 18.0g | 60% |
| Sugars 20.78g | 14% |
| Protein 14.98g | 24% |
