Dinner

Southwestern Veggie Stew w/Corn dumplings is for Dinner.

Southwestern Veggie Stew w/Corn dumplings takes 20 minutes to prepare.

Southwestern Veggie Stew w/Corn dumplings takes 25 minutes to cook.

Southwestern Veggie Stew w/Corn dumplings makes 6 servings.

The ingredients for Southwestern Veggie Stew w/Corn dumplings are:

1Tbs. Canola Oil
1 cup chopped Onions
2 cup Sweet potato cubes - 1/2 inch
1 can (12 oz) yields Yellow Sweet Corn, Canned
1 can (12-14 oz) Chickpeas (garbanzo beans)
2 cups salsa (any heat)
1 cup (8 fl oz) Water
0.25 tbsp ground Cinnamon
1 pkg. Betty Crocker Corn Bread mix
0.5 cup Milk, nonfat
1 Tbs veggie oil

Here is how you make Southwestern Veggie Stew w/Corn dumplings:

Preheat oven to 425 FIn 4 qrt dutch oven heat 1 Tbs oil, saute onions 5 minadd sweet potatoes, corn (Drained), garbanzo beans (drained and rinsed), salsa, water and cinnamon. Heat to a boil.Mix corn muffin package with 1 Tbl oil and 0.5 cups of skim milk.Pour muffin mix over veggie stew.Bake 25-30 minsNumber of Servings: 6Recipe submitted by SparkPeople user RAHEFTER.

The nutritional information for Southwestern Veggie Stew w/Corn dumplings is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.6

• Total Fat: 6.9 g
• Cholesterol: 0.4 mg
• Sodium: 586.7 mg
• Total Carbs: 59.2 g
• Dietary Fiber: 6.8 g
• Protein: 7.7 g

The dietary needs meet for Southwestern Veggie Stew w/Corn dumplings is Vegetarian