Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.
  • 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.