| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
Vegetarian |
Lifetime tv, Life6 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
|
Red peppers; diced |
| 1 |
|
Green pepper; diced |
| 2 |
|
Onions; diced |
| 2 |
|
Garlic cloves; minced |
| 3 |
tb |
Chili powder |
| 2 |
|
Carrots; cut into 1/2-inch |
|
|
; dice |
| 2 |
|
Yellow squash; cut into 1/2-inch |
|
|
; dice |
| 2 |
|
Zucchini; cut into 1/2-inch |
|
|
; dice |
| 1 |
|
Eggplant; cut into 1/2-inch |
|
|
; dice |
| 2 |
c |
Canned crushed tomatoes with puree |
| 2 |
c |
Chicken stock |
| 1 |
|
Bay leaf |
| 1 |
cn |
Black-eyed peas; rinsed and drained |
|
|
; (15 oz.) |
| 1 1/2 |
c |
Fresh or frozen corn |
|
|
Cilantro; chopped |
|
|
Sour cream |
INSTRUCTIONS
1. In a large pot over medium to high flame, heat oil. Add onion and
peppers and cook for about 6 min., until softened and the onions are light
brown. Lower heat to medium, add garlic and cook for 1 min., add chili
powder and cook for 1 min., stirr ing frequently.
2. Add carrots, squash, zucchini, eggplant, canned tomatoes, chicken stock
and bay leaf. Cover and simmer for 25-35 min., until carrots are softened.
Stir occasionally, remove bay leaf and add peas and corn. Season to taste
and simmer for 6 min. Garn ish with sour cream and chopped cilantro and
serve with corn bread.
Copyright credit: 1996 by Lauren Deen © 1996 Lifetime Entertainment
Services. All rights reserved.
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