Southwestern Vegetable Stew

Bursting with vibrant flavors and nourishing ingredients, this Southwestern Vegetable Stew is a hearty one-pot meal perfect for any season. Packed with colorful bell peppers, tender zucchini, sweet corn, protein-rich black beans, and a medley of bold spices like cumin, chili powder, and smoked paprika, this vegan-friendly stew offers a fiesta of Southwestern tastes with every bite. Simmered in a rich tomato and vegetable broth and finished with a bright splash of lime juice and fresh cilantro, it’s as comforting as it is invigorating. Ready in just 45 minutes and serving six, this wholesome stew is ideal for weeknight dinners or a meal prep favorite. Serve it with crusty bread, tortilla chips, or a sprinkle of shredded cheese for a customizable, crowd-pleasing dish that you’ll crave again and again.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium zucchini, diced
• 1.5 cups kernel corn, fresh or frozen
• 1 15-ounce can canned black beans, rinsed and drained
• 1 15-ounce can canned diced tomatoes, with juices
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced red and green bell peppers, and cook for 5 minutes, stirring occasionally, until they begin to soften.

Step 5

Stir in the diced zucchini and cook for another 3 minutes.

Step 6

Add the corn, black beans, diced tomatoes (with their juices), and vegetable broth to the pot.

Step 7

Season with ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.

Step 8

Bring the stew to a boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning as needed.

Step 10

Stir in the lime juice and chopped cilantro just before serving.

Step 11

Ladle the stew into bowls and serve hot, optionally garnishing with additional cilantro or a dollop of sour cream.

Nutrition Facts

Serving size	(2929.9g)

Amount per serving	% Daily Value*
Calories	1570.7

Total Fat 45.2g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6337.4mg	0%
Total Carbohydrate 252.2g	0%
Dietary Fiber 63.2g	0%
Total Sugars 68.4g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 554.2mg	0%
Iron 22.4mg	0%
Potassium 6195.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 15.7%

Carbs: 60.1%