Vegan Stew
Vegan Stew will warm you up with flavor, spice and hearty ingredients. This vegan stew is simple to make and you will be begging for a second bowl! Adjust the heat of this vegan stew with adding or subtracting jalapeno peppers.
WHY THIS VEGAN STEW IS SO GOOD
- Hearty meal, that can simmer on the stove. This spicy stew comes together in about an hour, meanwhile it will spread delicious aromas through your house as it cooks!
- This recipe is literally foolproof. Once you have sauteed the vegetables, cover and let simmer for about 40 minutes. Easy peasy!
- It is satisfying and rich. This spicy stew is full of flavor. It is also chalk full of veggies that will keep you feeling full!
TIPS FOR VEGAN STEW
- I like to add 1 jalapeño to this recipe, but I remove most of the seeds. If you like your stew even spicier, you can add an additional jalapeño or leave some of the seeds in the stew.
- Cayenne Advice: I always start with ¼ teaspoon of cayenne pepper, but you can either omit or add more depending on the spice level you desire.
- Canned Tomato Information: I used fire roasted diced tomatoes from a can in this recipe, you can instead use canned diced tomatoes with green chilis if you want more of a kick.
- Other topping ideas include tortilla chips, avocados, sour cream, or sliced radishes.
- Protein Advice: If you want you can increase the amount of beans to up the protein. If you eat meat, you could add in some cooked ground beef, turkey or shredded chicken.
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Vegan Stew
Vegan Stew will warm you up with flavor, spice and hearty ingredients. This vegan stew is simple to make and you will be begging for a second bowl! Adjust the heat of this vegan stew with adding or subtracting jalapeno peppers.
Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion diced approx 1 cup
- 1 Green Bell Pepper diced approx 1 cup
- 1 Jalapeno diced seeded
- 2 garlic cloves minced
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cups vegetable stock gluten-free if needed
- 2 lbs red potatoes washed dried, cut into 1 inch pieces
- 1 can black beans rinsed drained
- 2 cups corn canned fresh or frozen
- 30 oz fire roasted tomatoes the diced variety
- 2 limes for serving and garnish
- 1/4 cup cilantro fresh chopped, for serving
Instructions
- Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
- Add the diced onions and green bell pepper to the dutch oven and cook for 5-6 minutes, until translucent.
- Add the finely diced jalapeño, minced garlic, salt, garlic powder, cumin, chili powder, paprika, black pepper and cayenne pepper and cook an additional 1-2 minutes, stirring often to ensure the spices and garlic don’t burn.
- Then, add the vegetable stock, red potatoes, black beans, corn, and diced tomatoes. Stir to combine.
- Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
- Garnish with lime wedges, fresh cilantro, and sliced jalapeño if desired. Serve immediately.
Notes
- I like to add 1 jalapeño to this recipe, but I remove most of the seeds. If you like your stew even spicier, you can add an additional jalapeño or leave some of the seeds in the stew.
- Cayenne Advice: I always start with ¼ teaspoon of cayenne pepper, but you can either omit or add more depending on the spice level you desire.
- Canned Tomato Information: I used fire roasted diced tomatoes from a can in this recipe, you can instead use canned diced tomatoes with green chilis if you want more of a kick.
- Other topping ideas include tortilla chips, avocados, sour cream, or sliced radishes.
- Protein Advice: If you want you can increase the amount of beans to up the protein. If you eat meat, you could add in some cooked ground beef, turkey or shredded chicken.
