One-Pot Rich And Savory Vegetable Stew

A close-up of a bowl of stew featuring chunks of potato, corn, black beans, tomatoes, and green peppers. Garnished with fresh cilantro, sliced jalapeño, and a lime wedge. A spoon is placed in the bowl.

Vegetable stew is one of my favorite dishes to prepare when I’m cooking for family and friends. The way the mix of fresh vegetables simmers together creates rich, comforting flavors that always seem to bring everyone around the table. Not only is vegetable stew hearty and satisfying, but it’s also a wholesome way to serve something nourishing.

Course Dinner, Lunch

Cuisine American, Mediterranean, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword comfort food, healthy, one-pot, spicy

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 132

Author Gina Dickson

Ingredients

2 tablespoons olive oil
2/3 cup yellow onion diced
2/3 cup green bell pepper diced
1 tablespoon jalapeño diced and seeded
2 cloves garlic minced
2 teaspoons salt or to taste
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups vegetable stock gluten-free, if needed
4 cups red potatoes washed and cut into 1-inch cubed pieces
15 ounce black beans 15 oz can, rinsed and drained
2 cups corn canned, fresh, or frozen
15 ounce fire roasted tomatoes 15 oz can diced tomatoes, rinsed and drained
6 lime slices for serving and garnish
¼ cup fresh cilantro chopped (for garnish)

Instructions

Heat olive oil in a large Dutch oven over medium-high heat for 1–2 minutes. Add the diced onion and bell pepper. Sauté for 5–6 minutes, until softened and translucent.
2 tablespoons olive oil, 2/3 cup yellow onion, 2/3 cup green bell pepper
Stir in the diced jalapeño, minced garlic, salt, garlic powder, cumin, paprika, black pepper, and cayenne. Cook for 1–2 minutes, stirring often to prevent burning.
1 tablespoon jalapeño, 2 cloves garlic , 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons cumin, 1 teaspoon paprika, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
Add the vegetable stock, potatoes, black beans, corn, and fire-roasted tomatoes. Stir to combine.
4 cups vegetable stock, 4 cups red potatoes, 15 ounce black beans, 2 cups corn, 15 ounce fire roasted tomatoes
Bring the stew to a boil, then reduce the heat to low. Cover with a lid and let simmer for 40 minutes, stirring occasionally, until the potatoes are tender.
Ladle the stew into bowls and garnish with lime wedges, fresh cilantro, and sliced jalapeños if desired.
6 lime slices, ¼ cup fresh cilantro

Notes

Gina's Tips For Recipe Success

Partially cover the Dutch oven with a lid, leaving a small gap for steam to escape while simmering. This way, you allow some liquid to evaporate and create a thicker stew.
Don’t overcook the vegetables. You’ll want them tender, but not mushy.
I like to remove the seeds of the jalapeno for a milder heat. If you want it hotter, leave the seeds on or add more jalapenos into the stew.
If you want your stew thicker, you can mash some of the potatoes and beans directly in the pot or blend some parts of the stew with an immersion blender.

Nutrition