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white bowl filled with vegan stew. You can see orange sauce coating potatoes and other veggies with lime and jalapeno on top

Vegan Stew

Cindy
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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup Recipes
Cuisine American
Servings 12 servings
Calories 173 kcal

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.
    pot with oil
  • Add the diced onions and green bell pepper to the dutch oven and cook for 5-6 minutes, until translucent.
    pot with onion, green pepper
  • 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.
    pot with onion, green pepper, jalapeno and spices
  • Then, add the vegetable stock, red potatoes, black beans, corn, and diced tomatoes. Stir to combine.
    pot with liquid, potatoes, corn, black beans, tomatoes
  • Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
    pot filled with red sauce, corn, tomatoes, potatoes
  • Garnish with lime wedges, fresh cilantro, and sliced jalapeño if desired. Serve immediately. 
    pot filled with vegan stew. You can see orange sauce coating potatoes and other veggies with lime and jalapeno on top

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.
Keyword vegan stew