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
- 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.
- 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.
- 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.