This hearty stew is packed with fresh veggies and bold southwestern flavors, making it perfect for cozy dinners. It’s easy to prepare and brings a delicious, colorful twist to your weeknight meals.
Start by browning the beef in a large pot over medium heat, making sure it’s cooked evenly on all sides. Once the beef is nicely browned, toss in the onion, garlic, zucchini, squash, and tomatoes. Give everything a good stir and let it cook together for about 3 to 5 minutes.
Next, sprinkle in the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Mix everything well so the spices coat the veggies and beef. Then, add the chicken, broth, and cream to the pot. Cover it, turn the heat down to low, and let it simmer gently for about 2 hours.
After that, stir in the corn, cover the pot again, and raise the heat to medium-low. Let it cook for another 45 minutes. If the stew gets too thick while it’s cooking, just add a splash of water until you reach the consistency you like.
- Use fresh or frozen corn for the best sweetness and texture.
- Simmer the stew gently to allow the flavors to meld without overcooking the vegetables.
- Add a squeeze of lime juice at the end to brighten the taste.
This stew is full of vibrant flavors and fresh vegetables. It’s hearty and comforting without being heavy. Plus, it’s a great way to enjoy a healthy, plant-based meal any time of year.
Serve this stew warm with a side of warm cornbread or over a bed of fluffy rice. Garnish with fresh cilantro and a dollop of sour cream or avocado slices for extra creaminess.
Let the stew cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. It also freezes well—just thaw and reheat gently on the stove.
