veggie stew

This terrific vegetable stew is made with popular Mexican vegetables and a hint of green chiles.

Mexi-Veggie Stew PrepGreen chiles are the perfect “first” chile pepper to introduce. They have a gentle, mild flavor. While you can puree this recipe to a smooth texture, it’s perfect as a stage 3  food with a slightly chunky texture.

  • 2 medium zucchini, diced
  • ½ cup diced tomatoes (fresh or canned)
  • 1 ear corn, kernels cut off cob (or ¾ cup frozen corn)
  • 1 Tbsp. canned green chiles
  • ¼ cup water

Place all the ingredients in a pan and bring to a boil over high heat. Cover the pan and turn heat down to medium. Cook for 15 minutes.
Pour the vegetable stew into a blender or food processor and pulse to chunky texture. Spoon the Mexi-Veggie Chile Stew into So Easy Storage Trays, Cover and Freeze.

When ready to serve, defrost and warm up the cubes. This stew is a delicious vegetable dish. You can also add cooked brown rice or fork-mashed black beans to it before serving.