Vegetable Stew

Name: Vegetable Stew
Ingredients: 2 poblano peppers; 1 onion, chopped; 2 teaspoons olive oil; 1 medium butternut squash, peeled and cut into 1/2-inch cubes; 2 garlic cloves, minced; 1 (16-ounce) package frozen butter peas; 3 (14 1/2-ounce) cans reduced-sodium, fat-free chicken broth; 1 1/2 teaspoons grated fresh ginger; 1/4 teaspoon ground red pepper; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1/2 teaspoon salt; 1/2 cup chopped fresh cilantro

12 ingredients

5 steps

Ingredients

2 poblano peppers
1 onion, chopped
2 teaspoons olive oil
1 medium butternut squash, peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 (16-ounce) package frozen butter peas
3 (14 1/2-ounce) cans reduced-sodium, fat-free chicken broth
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon ground red pepper
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1/2 cup chopped fresh cilantro

Directions

1

Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2

Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.
3

Saute onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.
4

Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.
5

Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.