Winter Mexican Stew
This delicious and light stew is reminiscent of a dish served on the beaches in Zihua. The brightly colored squash is paired with hot peppers and roasted tomatoes, then spiked with lime. It’s a perfect antidote to a chilly night.
Servings: 6
Calories: 138kcal
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 large sweet onion peeled and diced
- 6 large garlic cloves peeled and minced
- 1 1-inch piece gingerroot scraped and grated
- 2 chili peppers such as jalapeno, serrano, scotch bonnet, or habanero, slivered
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tsp sea salt
- 1 butternut squash peeled, seeded, and diced, about 4 cups
- 6 cups low-sodium vegetable stock
- 14 oz diced fire-roasted tomatoes including liquid
- 1 large red bell pepper seeded and diced
- 3 to 4 collard leaves spine removed, and leaves very thinly sliced
- 3 tbsp fresh lime juice plus more to taste
GARNISH
- fresh chopped cilantro
- dairy-free yogurt
- hot sauce or crushed chilies
Instructions
- In large heavy saucepan, heat oil. Add onion, garlic, and ginger and sauté over medium heat until soft, about 5 minutes. Add peppers and seasonings and stir to blend. Slowly stir in squash, stock, and diced tomatoes. Bring to a low boil. Cover and simmer for 15 to 20 minutes or until squash is tender. Stir in diced pepper and collards. Bring to a boil until collards are wilted, about 5 minutes. Remove from heat and stir in lime juice to taste. Add garnishes and serve with low-sodium tortilla chips.
Nutrition
Calories: 138kcal | Carbohydrates: 27g | Protein: 4.5g | Fat: 3.5g | Sodium: 522mg | Fiber: 6g | Sugar: 8g