Vegan Mexican Stew
This hearty and flavorful Vegan Mexican Stew is packed with nutritious vegetables, beans, and spices that create a warming dish perfect for any occasion. It’s simple to make and can be served on its own or with rice or tortillas.
Equipment
- 1 large pot or Dutch oven
- 1 chopping board
- 1 measuring cups and spoons
- 1 ladle for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 each red bell pepper, chopped
- 1 each green bell pepper, chopped
- 2 medium carrots, diced
- 1 each zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh cilantro optional
- juice of 1 lime optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped red and green bell peppers, diced carrots, and zucchini. Cook for about 5-7 minutes until the vegetables start to soften.
- Stir in the black beans, kidney beans, diced tomatoes with their juices, and vegetable broth.
- Season the stew with chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
- Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes.
- Taste and adjust the seasoning if needed. If desired, add the juice of one lime for extra flavor.
- Serve hot, garnished with fresh cilantro if desired.
Notes
This stew can be customized with any vegetables you have on hand. Feel free to add corn or sweet potatoes for additional sweetness and texture. Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use. Enjoy this delicious, nutritious meal any night of the week!