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 minutesminutes
Servings 6servings
Calories 193kcal
Author Tracy
Ingredients
1tablespoonolive oil
1large oniondiced
4clovesgarlicminced or pressed
2teaspoonschili powder
1 1/2teaspoonsground cumin
1 to 1 1/2 teaspoons salt
1/2teaspoonpepper
4cupsvegetable brothor chicken broth
1heaping tablespoon tomato paste
5small red potatoescubed
2carrotspeeled and sliced 1-inch thick
2stalks celerysliced 1-inch thick
115-ounce can corndrained
214-ounce cans diced tomatoes with green chilies
Instructions
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.