Southwest Stew Recipe | Dr. McDougall

Ingredients

• 1 Medium yellow onion, chopped
• 1 Medium red bell pepper, chopped
• 6 Medium white or cremini mushrooms, sliced
• 1 Tbsp Chili powder
• 1 Tbsp Dried oregano
• 2 Tsp Cumin
• 2 Tsp Granulated garlic
• 4 1/2 Cups Water
• 3-6 Ounces Tomato paste (see Notes below)
• 15 Ounces Can Black beans, drained and rinsed
• 15 Ounces Can Pinto beans, drained and rinsed
• 15 Ounces Can Diced tomatoes (including juice)
• 15 Ounces Can Corn, drained and rinsed
• 5 Cups Chopped (into bite-size pieces) collard greens
• 2 Cups Cilantro leaves (or parsley), coarsely chopped