Southwestern Vegetable Stew

Nutriscore Rating: 82/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

📝 Instructions

11 steps

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

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

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

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

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

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

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

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

9. Taste and adjust seasoning as needed.

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

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

Nutrition Facts

1 serving (487.4g)

Calories		255
% Daily Value*
Total Fat		7.3 g	9%
	Saturated Fat	1.0 g	5%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		981 mg	43%
Total Carbohydrate		41.4 g	15%
	Dietary Fiber	10.2 g	37%
	Total Sugars	10.7 g
Protein		10.7 g	21%
Vitamin D		0.0 mcg	0%
Calcium		96 mg	7%
Iron		3.9 mg	22%
Potassium		1027 mg	22%

*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: 393 cal (23.9%%)

Protein: 258 cal (15.7%%)

Carbs: 993 cal (60.4%%)