Southwestern Vegetable Stew

Looking for a hearty stovetop dinner made using Green Giant® Niblets® Frozen Corn and Old El Paso® Chopped Green Chiles? Then enjoy this vegetable stew. Perfect if you love Southwestern cuisine.

  • prep time 20 min
  • total time 40 min
  • ingredients 13
  • servings 4

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 Green Giant® Niblets® 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
(4.5-oz.) can 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
  • 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.
  • 2 Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  • 3 Add zucchini; simmer uncovered an additional 8 to 10 minutes or until zucchini is tender. Sprinkle with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    230
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    7g
    7%
      Sugars
    7g
    7%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    8%;
    Iron
    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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