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This rustic stew combines Hubbard squash, zucchini, and yellow squash with sweet corn and pinto beans in a savory broth. Seasoned with coriander, garlic, and fresh chiles, it offers a comforting, gluten-free meal perfect for cold evenings. The dish balances earthy vegetables with mild heat from poblano and jalapeno peppers.
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Zuni Vegetable Stew
Description
This rustic stew combines Hubbard squash, zucchini, and yellow squash with sweet corn and pinto beans in a savory broth. Seasoned with coriander, garlic, and fresh chiles, it offers a comforting, gluten-free meal perfect for cold evenings. The dish balances earthy vegetables with mild heat from poblano and jalapeno peppers.Ingredients
Directions
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Bell pepper should be seeded and cut into 2 X 1/4 inch strips.
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Chiles should be either poblano or Anaheim and should be seeded.
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Use either Hubbard or Acorn squash, about 1/2 pound.
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Cook and
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stir onion and garlic in oil in a 4 quart Dutch oven over medium
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heat until onion is tender.
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Stir in bell pepper, poblano and jalapeno chiles.
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Cook for 15 minutes.
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Stir in Hubbard squash, broth, salt, pepper and coriander.
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Heat to boiling; reduce heat.
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Cover and simmer until squash is tender, about 15 minutes.
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Stir in remaining ingredients.
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Cook uncovered, stirring occasionally, until zucchini is tender
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1848.5kcal
- % Daily Value *
- Total Fat 94.8g146%
- Saturated Fat 25.1g126%
- Cholesterol 645.2mg216%
- Sodium 600.0mg25%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 2.6g11%
- Sugars 5.9g
- Protein 197.4g395%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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