Calabacita Stew Recipe

A hearty and flavorful Mexican stew made with zucchini, corn, tomatoes, and spices.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Mexican

Servings servings

Calories 150 kcal

Equipment

Large pot
Cutting board
Knife

Ingredients:

Main Ingredients

2 tbsp Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
2 Zucchini, diced
1 cup Corn kernels
2 cups Tomatoes, chopped
1 tsp Cumin
1 tsp Chili Powder
2 cups Vegetable Broth
to taste Salt and Pepper

Instructions:

Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until translucent.
Add diced zucchini, corn kernels, and chopped tomatoes. Cook for about 5 minutes.
Stir in cumin and chili powder, cook for another 2 minutes.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
Season with salt and pepper to taste. Serve hot.

Notes:

This stew is perfect for a cozy dinner. You can add other vegetables like bell peppers or carrots if you like.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Keywords:

Keyword Stew, Vegetarian

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