Mexican Vegetable Stew Recipe | Dr. McDougall
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Ingredients
- 1 Cup Water
- 1 Medium onion, chopped
- 1 Clove garlic, minced
- 1 Green bell pepper, chopped
- 1 Carrot, chopped
- 1 Stalk celery, chopped
- 1 Zucchini, chopped
- 1 Cup Fresh or frozen corn kernels
- 16 Ounces Can Kidney beans, drained and rinsed
- 1 Tbsp Chili powder
- 1/2 Tsp Cumin
- 1/2 Tsp Dried oregano
- 1 tbsp cornstarch, mixed with 1/4 cup cold water
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