Vegan Mexican Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 can (15.5 ounces) corn, drained
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, bell pepper, jalapeno pepper, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the vegetable broth, tomatoes, black beans, and corn. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the vegetables are cooked through and the stew is thickened.
3. Stir in the cilantro and remove from heat. Serve warm.

Interesting Facts

• This vegan Mexican stew is a hearty and flavorful dish that is sure to become a favorite.
• This dish is perfect for meal prepping and is great for freezing for an easy weeknight dinner.
• This stew is vegan and gluten-free, making it a great option for those with dietary restrictions.