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Close up of a bowl of vegan veggie stew.

Mexican Vegan Vegetable Stew

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.
Course Dinner
Cuisine American, Mexican
Total Time 50 minutes
Servings 6 servings
Calories 193kcal
Author Tracy


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 to 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth or chicken broth
  • 1 heaping tablespoon tomato paste
  • 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


  • Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn't burn.
  • Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
  • Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
  • Allow to cool for at least 10 minutes, serve, and enjoy.


Calories: 193kcal