Tex-mex vegetable stew

Tex-mex vegetable stew

3.3 54 rating

Prep. 15min

Total 1 h 15min

4 portions

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

Fiber 13.7 g

Saturated fat 1.1 g

Carbohydrates 36.1 g

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