Mexican Vegetable Stew | Dr. Gabe Mirkin on Fitness, Health and Nutrition

Ingredients

• 3 tablespoons olive oil
• 2 onions, sliced
• 1 sweet red pepper, cut in strips
• 1 green pepper, cut in strips
• 2 cloves garlic, minced
• 2 cups bouillon
• 1 teaspoon ground cumin
• 1 tablespoon fresh oregano or 1 teaspoon dried
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes or hot pepper sauce, to taste
• 2 medium red potatoes, diced
• 1 medium sweet potato, diced
• 2 cups green beans, cut in 1-inch pieces
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 16-ounce can chick peas, undrained, or 2 cups cooked
• 2 ears corn cut in 1-inch pieces or 1 cup corn kernels
• 2 tablespoons lime juice
• 1 cup cilantro or Italian parsley leaves, chopped; additional for garnish if desired
• Cooked brown rice or other whole grains (optional)