Shelly's Recipe

RANCHEROS VEGETABLE STEW

Category: Stews

2 tsp olive or canola oil
1 cup chopped onion
1 cup diced red bell pepper
1 cup sliced zucchini
1 (4 1/2-oz.) can chopped green chiles
2 garlic cloves, minced
1 tbsp ground cumin
2 medium tomatoes, diced
1 ear corn, kernels removed
1 (15 1/2-oz.) can dark red kidney beans, drained, rinsed
1/4 cup reduced-sodium vegetable or chicken broth
1/4 tsp salt
1/4 cup chopped fresh cilantro
1/8 tsp freshly ground pepper
Dash hot pepper sauce

Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook, stirring frequently, 2 to 4 minutes or until softened. Add bell pepper and zucchini; cook and stir 2 minutes. Add chiles, garlic and cumin; cook and stir 1 minute. Add tomatoes, corn, beans, broth and salt; bring to a simmer. Cover; reduce heat to medium-low. Simmer 3 to 4 minutes or until vegetables are just tender. Stir in cilantro, pepper and hot sauce. Serves 4