Mexican Vegan Vegetable Stew

Name: Mexican Vegan Vegetable Stew
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 large onion (diced)); 4 cloves Garlic (4 cloves garlic (minced or pressed)); 2 tsp Chili Powder (2 teaspoons chili powder); 1 ½ tsp Cumin Powder (1 1/2 teaspoons ground cumin); 1 tsp Table Salt (1 to 1 1/2 teaspoons salt — up to 1.5); ½ tsp Black Pepper (1/2 teaspoon pepper); 4 cup Chicken Broth (4 cups vegetable broth (or chicken broth)); 1 tbsp Tomato Paste (1 heaping tablespoon tomato paste); 5 pieces Red Potato (5 small red potatoes (cubed)); 2 pieces Carrot (2 carrots (peeled and sliced 1-inch thick)); 2 pieces Celery (2 stalks celery (sliced 1-inch thick)); 1 can Corn (1 15-ounce can corn (drained)); 2 can Diced Tomatoes With Green Chiles (2 14-ounce cans diced tomatoes with green chilies)

Mexican Vegan Vegetable Stew - Dinner (American)

50 minAmerican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Over 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.
2Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
3Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
4Allow to cool for at least 10 minutes, serve, and enjoy.