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Tex-mex vegetable stew

Tex-mex vegetable stew
3.3 54 ratings
Prep. 15 min
Total 1 h 15 min
4 portions
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Ingredients

  • red onion cut into halves
    1
  • garlic cloves
    2
  • fresh long red chillies trimmed and deseeded if preferred
    1 - 2
  • extra virgin olive oil
    20 g
  • ground cumin
    1 tsp
  • ground coriander
    1 tsp
  • ground cinnamon
    ¼ tsp
  • paprika
    2 tsp
  • capsicum cut into pieces (2-3 cm)
    1
  • eggplant cut into cubes (2 cm)
    150 g
  • sweet potato cut into cubes (3 cm)
    250 - 300 g
  • canned chopped tomatoes
    800 g
  • ground black pepper to taste
    ¾ - 1 tsp
  • salt to taste
    1 ½ - 2 tsp
  • canned sweet corn kernels rinsed and drained
    100 g
  • canned kidney beans rinsed and drained (approx. 250 g after draining)
    400 g
  • lime cut into quarters, to serve
  • fresh coriander leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1474.7 mg
Protein 10.9 g
Calories 1165.4 kJ / 277.5 kcal
Fat 6.5 g
Fibre 13.7 g
Saturated Fat 1.1 g
Carbohydrates 36.1 g

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