Mexican Vegan Vegetable Stew
Ingredients
The base
-
1
tablespoon
olive oil
-
1
large
onion, diced
-
4
cloves
garlic, minced or pressed
-
2
teaspoons
chili powder
-
1½
teaspoons
ground cumin
-
1 to 1½
teaspoons
salt
-
½
teaspoon
pepper
-
4
cups
vegetable broth or chicken broth
-
1
heaping tablespoon
tomato paste
The vegetables
-
5
small
red potatoes, cubed
-
2
carrots
peeled and sliced 1-inch thick
-
2
stalks
celery, sliced 1-inch thick
-
1
15-ounce can
corn, drained
-
2
14-ounce cans
diced tomatoes with green chilies
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and cook until nearly translucent.
- Stir in minced garlic, chili powder, cumin, salt, and pepper; cook until garlic is lightly golden.
- Pour in the broth, add tomato paste, potatoes, carrots, and celery; stir and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add corn and diced tomatoes; bring back to a boil and cook for an additional 5-10 minutes until potatoes are fork tender.
- Allow to cool for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
193
Total fat
3g
Total carbohydrates
36g
Total protein
5g
Sodium
800mg
Cholesterol
0mg
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