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Southwestern Vegetable Stew

Southwestern Vegetable Stew

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By Pillsbury Kitchens

Updated Oct 20, 2016

Southwestern Vegetable Stew

Southwestern Vegetable Stew

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Prep Time 20 min
Total 40 min
Ingredients 13
Servings 4

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Ingredients

1 tablespoon oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 lb. new red potatoes, cut into 1/2-inch cubes (1 1/2 cups)
1/2 cup frozen corn
1/4 cup chopped red bell pepper
1 (14.5-oz.) can white hominy, drained, rinsed
1 (14 1/2-oz.) can ready-to-serve vegetable broth
1 can (4 oz) Old El Paso™ Chopped Green Chiles
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 medium zucchini, quartered lengthwise, cut into 1/4- inch slices (1 cup)
4 teaspoons chopped fresh cilantro

Instructions

Step
1

Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook 2 to 3 minutes or until onion is crisp-tender and garlic just begins to brown, stirring frequently.
Step
2

Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Step
3

Add zucchini; simmer uncovered an additional 8 to 10 minutes or until zucchini is tender. Sprinkle with cilantro.

Nutrition

230 Calories

5g Total Fat

5g Protein

40g Total Carbohydrate

7g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups

Calories: 230

Calories from Fat: 45

Total Fat: 5g; 8%

Saturated Fat: 1g; 5%

Cholesterol: 0mg; 0%

Sodium: 710mg; 30%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 7g; 28%

Sugars: 7g

Protein: 5g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 40%; 40%

Calcium: 8%; 8%

Iron: 15%; 15%

Exchanges:

2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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