Healthy Mexican Stew

Ingredients

• 1 medium onion, minced
• 4 medium garlic cloves, chopped
• 2 tablespoons red chili powder
• 3 cups chicken broth or vegetable broth
• 1 tablespoon chicken broth or vegetable broth
• 1 medium green bell pepper, diced 1/4 inch pieces
• 1 small zucchini, diced 1/4 inch pieces
• 1 cup finely chopped collard greens
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can rinsed black beans
• 1 cup frozen corn
• 1 (4 ounce) can diced green chilies
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/4 cup chopped pumpkin seeds
• 1/2 cup chopped fresh cilantro
• salt and pepper

Directions

1. 1

   Directions:

2. 2

   Heat 1 TBS broth in a medium soup pot. Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.

3. 3

   Add chili powder, mix in well and add broth, zucchini, collard greens and tomatoes. Cook for another 5 minutes.

4. 4

   Add beans, corn, green chili, oregano, and cumin.

5. 5

   Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor)

6. 6

   Add chopped cilantro, pumpkin seeds, salt and pepper.

7. 7

   I like to slice some avocado on top as well.