CHILEAN ZUCCHINI STEW

Adapted from this blog

Ingredients:

 

2 T olive oil 

1 large onion, chopped

3 garlic cloves, minced

1 T chili powder

2 t cumin

1 t coriander

 

2 large zucchini, quartered lengthwise and chopped 

5 large tomatoes, quartered, cored and chopped

kernels from 2 ears of corn

1 can black beans, drained

1 can chopped fire-roasted tomatoes with green chilies 

2 c water with Knorr chicken bouillon

 

 

Method:

 

Heat oil in large dutch oven and cook the onion and garlic until onion is transparent.  Add spices and sauté until fragrant, about 30 seconds. 

 

Add remaining ingredients, top with stock and enough water to cover.  Bring to boil, then simmer until zucchini is cooked and looks somewhat translucent.  Taste for seasoning and serve over brown rice, garnished with sour cream, avocado, cilantro, cheddar cheese, and/or yumm sauce.