Kettle Stew

Name: Kettle Stew
Ingredients: 1 cup onion, chopped; 1 large garlic clove, minced; 1 -2 tablespoon minced chile; 3 tablespoons olive oil; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 4 small potatoes, cut into chunks (about 2 cups); 3 cups undrained canned tomatoes, chopped (28-ounce can); 2 cups cut green beans; 1 small zucchini, sliced (about 2 cups); 2 cups cut corn (fresh or frozen); 1 -2 tablespoon fresh cilantro, chopped; salt

13 ingredients

8 steps

Ingredients

1 cup onion, chopped
1 large garlic clove, minced
1 -2 tablespoon minced chile
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
4 small potatoes, cut into chunks (about 2 cups)
3 cups undrained canned tomatoes, chopped (28-ounce can)
2 cups cut green beans
1 small zucchini, sliced (about 2 cups)
2 cups cut corn (fresh or frozen)
1 -2 tablespoon fresh cilantro, chopped
salt

Directions

1

In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
2

Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
3

Stir in the tomatoes and green beans, cover and cook 5 more minutes.
4

Add the zucchini and corn.
5

Simmer, covered, on low heat until all the vegetables are tender.
6

If the stew seems too dry, add tomato juice or water.
7

Add cilantro and salt to taste.
8

Serve topped with grated cheese or sour cream.