Mexican Vegan Vegetable Stew

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 1 15-ounce can Corn
  • 4 cloves Garlic
  • 1 Onion, large
  • 5 Red potatoes, small
  • 2 14-ounce cans Tomatoes with green chilies

• Canned Goods

  • 1 heaping tbsp Tomato paste
  • 4 cups Vegetable broth

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on bakingmischief.com

Description

Directions

• 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 doesnt 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.

Nutrition