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Tex-mex vegetable stew
TM6 TM5

Tex-mex vegetable stew

3.5 (43 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1165.4 kJ / 277.5 kcal
Protein
10.9 g
Carbohydrates
36.1 g
Fat
6.5 g
Saturated fat
1.1 g
Fiber
13.7 g
Sodium
1474.7 mg

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