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Zuni Vegetable Stew

Zuni Vegetable Stew recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1848.5
Dietary: Gluten-free
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
  • 3/4 cups Onion, Chopped
  • 1/2 teaspoons Salt
  • 1 clove Garlic, Finely Chopped
  • 1/2 teaspoons Pepper
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoons Coriander, Ground
  • 1 lg Red Bell Pepper *
  • 1 cups Zucchini, Thinly Sliced
  • 2 md Chiles **
  • 1 cups Yellow Squash, Thinly Sliced
  • 1 Jalapeno Chile, Seed & Chop
  • 17 oz Whole Kernel Corn, Drained
  • 1 cups Squash, Cubed ***
  • 16 oz Pinto Beans, Drained
  • 29 oz Chicken Broth
Directions
  1. 1
    Bell pepper should be seeded and cut into 2 X 1/4 inch strips.
  2. 2
    Chiles should be either poblano or Anaheim and should be seeded.
  3. 3
    Use either Hubbard or Acorn squash, about 1/2 pound.
  4. 4
    Cook and
  5. 5
    stir onion and garlic in oil in a 4 quart Dutch oven over medium
  6. 6
    heat until onion is tender.
  7. 7
    Stir in bell pepper, poblano and jalapeno chiles.
  8. 8
    Cook for 15 minutes.
  9. 9
    Stir in Hubbard squash, broth, salt, pepper and coriander.
  10. 10
    Heat to boiling; reduce heat.
  11. 11
    Cover and simmer until squash is tender, about 15 minutes.
  12. 12
    Stir in remaining ingredients.
  13. 13
    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.

Keywords: baking, beans, bell, boiling, broth, chicken, chile, chiles, chop, chopped, coriander, corn, cubed, drained, finely, garlic, ground, kernel, mexican, oil
Read it online: https://www.chefs-mate.com/recipe/zuni-vegetable-stew/