Southwestern Sunset Stew with Soft Polenta Ww Core
Experience a vibrant explosion of flavors with our Southwestern Sunset Stew with Soft Polenta, a hearty, plant-based dish that's as nourishing as it is delicious. This Weight Watchers Core recipe combines tender black beans, sweet corn, and fire-roasted tomatoes, all simmered with aromatic spices like cumin, smoked paprika, and chili powder for a bold, smoky kick. Pair this wholesome stew with creamy, silky polenta made with a blend of cornmeal, unsweetened almond milk, and a touch of parmesan (optional) for a comforting, gluten-free base. Ready in just one hour, this dish is a perfect weeknight dinner or cozy meal prep option, bursting with Southwest-inspired flavors and topped with fresh cilantro for a bright finishing touch. Perfect for anyone seeking a healthy, flavorful, and satisfying meal.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 14.5 ounces fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn kernels
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup cornmeal
- 4 cups water
- 1 cup unsweetened almond milk
- 0.25 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 5 minutes or until softened.
Stir in the diced zucchini and cook for another 3 minutes.
Add the minced garlic, ground cumin, smoked paprika, and chili powder, and stir for 1 minute until fragrant.
Pour in the fire-roasted diced tomatoes (with their juice) and vegetable broth. Stir well to combine.
Add the black beans and frozen corn, then season with salt and black pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
Meanwhile, in a medium saucepan, bring the water and almond milk to a gentle boil over medium heat.
Gradually whisk in the cornmeal, ensuring no lumps form. Lower the heat to medium-low and continue whisking for 2-3 minutes.
Allow the polenta to cook, stirring frequently, for 10-15 minutes or until thick and creamy. Optional: Stir in grated parmesan cheese for added flavor.
Taste the stew and adjust seasoning if needed.
To serve, spoon the soft polenta onto plates or bowls, then ladle the Southwestern stew on top. Garnish with fresh cilantro.
Enjoy your Southwestern Sunset Stew with Soft Polenta!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 15.5 g | 56% | |
| Total Sugars | 11.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
