Makes: 8 servings

The green chili pepper adds delicious spice and flavor to this potato, corn, and summer squash stew. 

Ingredients

• 3 cups water
• 1 vegetable bouillon (low sodium, cube)
• 2 cups white potatoes (cut into 2-inch strips)
• 2 cups carrot (sliced)
• 4 cups summer squash (cut into 1-inch chunks)
• 1 cup summer squash (cut into 4 chunks)
• 1 3/4 cups sweet corn, 15 ounces, rinsed and drained (or 2 ears of fresh corn, cut off the cob)
• 1 teaspoon thyme
• 2 garlic (cloves, minced)
• 1 green onion (stalk, chopped)
• 1/2 green chili pepper (small, chopped)
• 1 cup onion (coarsley chopped)
• 1 cup tomatoes (diced)

Directions

1. Put water and bouillon in large pot and bring to a boil.
2. Add potatoes and carrots and simmer for 5 minutes.
3. Add remaining ingredients, except for tomatoes, and continue cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and puree in blender.
5. Return pureed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from heat and let sit for 10 minutes to allow stew to thicken.

Source: Heart Healthy Home Cooking: African American Style, US Department of Health and Human Services, National Heart, Lung, and Blood Institute

Nutrition Information

Serving Size: 1 1/4 cup (394g)