LOW FAT MONDAY - Ancho Vegetable Stew

[Guest guest]

I have made this a couple of times and it is very good and not too hot.

Most of the ingredients are easily found at supermarkets these days,

even the ancho chiles (I find mine in the produce dept sometimes -

Frieda's is the company):

 

* Exported from MasterCook *

 

Ancho Vegetable Stew

 

Recipe By : Adapted from Vegetarian Times' Low Fat & Fast Mexican

Serving Size : 8 Preparation Time :0:00

Categories : Stews Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 dried ancho chiles -- seeded

1 cup simmering water

1 tbsp canola oil

1 lg yellow onion -- diced*

1 red bell pepper -- seeded & diced

1 med zucchini -- diced

2 lg cloves garlic -- minced

1 14 oz can stewed tomatoes -- undrained

4 cups water

1 lg potato -- peeled & diced

1 11 oz can corn kernels -- drained

1 tbsp dried parsley

2 tsp dried oregano -- ** see note

1 1/2 tsp ground cumin

1 tsp salt

1/4 cup tomato paste -- *** see note

 

Add the chiles to an ungreased skillet. Cook over medium heat until

lightly toasted, about 2 minutes, occasionally shaking the pan and

turning the chiles as they cook. Remove from the heat. In a large mixing

bowl, cover the chiles with simmering water. Place a lid or plate over

the chiles to keep them from floating, and soak for 20 minutes.

 

Add the chiles and about 1/2 cup of the soaking liquid to a blender and

puree, about 5 seconds. Scrape into a small bowl; set aside.

 

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the

onion, bell pepper, zucchini and garlic and cook, stirring, until

tender, about 6 minutes. Stir in the remaining ingredients except for

the tomato paste and the ancho puree and bring to a simmer. Reduce heat

to medium-low and cook, stirring occasionally, until the potatoes are

tender, about 20 minutes. Stir in the tomato paste and the chile puree

and cook for 5 minutes.

 

Let the stew stand for 5-10 minutes before serving. Ladle into bowls and

serve with flour tortillas.

 

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Serving Ideas : green chile grits, salsa, sour cream

 

NOTES : * I didn't have onions. The ones I had had gone bad so I used a

few shallots, chopped

** I used Mexican oregano instead of regular.

*** Not only did I use the tomato paste but I also used 1 tsp Better

Than Bouillon chili base mixed in with some of the liquid from the

chiles.

 

Nutritional info per serving: 98 calories, 3g protein, 2g fat, 18g

carbo, 0 chol, 555mg sodium and 3g fiber.

 

RisaG