Post by Elyse May
Today's Meatless Monday recipe, One Pot Vegetarian Southwestern Stew, is great for this busy time of year because it is easy, hearty, and nourishing. Our family eats some version (depending on what we have on hand) of this simple, one-pot meal a couple of times a month. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.
6 cups vegetable broth
1 medium onion, diced (See Culinary Techniques: How to Dice an Onion)
1 16-ounce can of beans, drained and rinsed (pinto, black, or kidney beans all work well)
1 16-ounce can of corn, undrained
½ teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon garlic powder
1 medium zucchini, diced
1 medium yellow squash, diced
1 16-ounce jar of chunky salsa (mild, medium, or hot)
½ cup uncooked instant brown rice
Optional: Cornbread mix, prepared according to package directions
- Spray the bottom of a large pot with nonstick cooking spray and sauté the onion until it is translucent.
- Add broth, beans and corn and bring to a boil on medium high heat.
- Reduce heat to simmer and add cumin, chili powder, zucchini, yellow squash, salsa and rice.
- Simmer for 30 minutes.
- For a simple meal, serve with tortillas or crackers.
- For a great presentation, simmer for just 15 minutes then transfer to a large casserole dish. Prepare cornbread according to the package directions and spread over the Southwestern Stew and bake as instructed. Serve when the cornbread crust is golden brown.