Mexican Vegetable Stew with Corn

Ingredients

• 1 zucchini (medium)
• 1 yellow bell pepper
• 1 green bell pepper
• 2 large sweet potatoes
• 200 g kidney beans (canned, drained)
• 200 g white beans (canned, drained)
• 2 red chili peppers
• 200 g corn kernels (canned, drained)
• 3 tomatillos
• 2 red onions
• 2 tbsp corn germ oil
• Salt
• 3 tbsp Mexican salsa verde

Instructions

1. 1.

   Wash the zucchini, quarter it lengthwise and cut into medium pieces. Wash the bell peppers, halve them, remove seeds and cut into large chunks. Halve the chili peppers lengthwise, deseed and slice into thin rings. Wash the tomatillos and cut into wedges. Peel the sweet potatoes and dice them. Peel the onions and cut into wedges.

2. 2.

   Heat the oil in a large pot and sauté the onions until translucent. Add the sweet potatoes, bell peppers, and zucchini; cover and simmer over medium heat for 15-20 minutes, stirring occasionally. Once the sweet potatoes are tender, stir in the kidney beans, white beans, corn kernels, and chili rings; cover and cook for an additional 6 minutes. Season with salt.

3. 3.

   Drizzle the vegetable stew with green salsa and serve hot.