Chilean Vegetable Stew
South American comfort food
- Prep Time:
- 20 mins
- Cook Time:
- 35 mins
- Total Time:
- 55 mins
- Serves
- 6
- Calories*
- 442
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 1 celery stick
- 3 garlic cloves
- 3 carrots
- 2 corn cobs or 6 cobettes
- 900g squash (peeled weight)
- 900g potato (peeled weight)
- 200g prepared runner beans
- 200g white rice
- 2.5l hot vegetable stock (gluten-free if required)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 small handful parsley, finely chopped
- Salt and pepper, to taste
This comforting stew is a meat-free version of the Chilean dish, cazuela de pollo. Tender chunks of squash, corn, carrot and potato swim in a savoury broth, creating a hearty meal that will warm you from the inside out.
Instructions
-
1. Prepare the Onion
Peel and chop the onion.
-
2. Prepare the Garlic
Peel and finely chop the garlic.
-
3. Prepare the Celery
Dice the celery.
-
4. Prepare the Carrot
Peel and cut each carrot into 6 equal pieces.
-
5. Prepare the Squash
Peel the squash and cut into extra large chunks.
-
6. Prepare the Potatoes
Peel the potatoes and cut any large ones in half.
-
7. Prepare the Corn
If using whole corn cobs, remove the husks and tough ends from the corn. Wash throughly and cut each cob into three pieces. Skip this step if using cobettes.
-
8. Start Cooking the Onion and Celery
Using a large soup pan, heat the oil over a medium heat. Fry the onion and celery for 5 minutes, until starting to soften.
-
9. Add the Garlic
Add the garlic and fry for 30 seconds.
-
10. Bring the Stew to the Boil
Add the remaining ingredients, except for the beans and parsley. Turn the heat up, cover the pan and bring the stew to the boil. Then turn the heat back down and allow to boil gently for 20 minutes. Stir now and then to make sure the rice doesn’t stick to the bottom of the pan.
-
11. Add the Beans
Add the beans to the pan and continue to boil for five minutes.
-
12. Serve the Stew
Season to taste and ladle the stew into bowls. Ensure each portion has an assortment of vegetables and a generous amount of broth. Garnish with fresh parsley and serve.
