Southwest Corn And Squash Stew

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 1 small green chili pepper, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (14 1/2 ounce) can peeled diced tomatoes, drained
• 2 cups butternut squash, peeled and cut into 1 inch chunks
• 2 cups vegetable broth
• 2 medium zucchini, cut into 1 inch chunks
• 2 cups frozen corn
• 1 (5 ounce) can evaporated milk
• salt
• 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
• 2 add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
• 3 add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
• 4 stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
• 5 top with cheese and cilantro just before serving.