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5.0 from 6 votes

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.

Total Time
50 mins
Servings: 6 servings
Calories: 193 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

  • 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

Instructions

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

Nutrition Information

Calories 193kcal (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.