Southwestern Vegetable Stew Recipe

Name: Southwestern Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. vegetable oil; 1 cup chopped onion ( 1/2 large); 2 medium cloves garlic, peeled and crushed; 1 tsp. ground cumin; 1/2 tsp. dried oregano; 3 ripe medium tomatoes, halved, seeded and chopped (4 cups); 2 cups low-sodium vegetable broth 1 tsp. molasses; 1 medium red bell pepper, cut into 1-inch chunks; 1 medium yellow bell pepper, cut into 1-inch chunks; 1 medium or 2 small zucchini, halved lengthwise and cut into 3/8-inch-thick slices (2 1/2 cups); 1 cup fresh corn (2 ears); 19-oz. can black beans, rinsed and drained, or 1 3/4 cups cooked black beans; 1/2 tsp. cider vinegar; Chopped fresh cilantro, lime wedges, and avocado slices for garnish (optional); 4 dried New Mexico chilies ( 1/2 oz.), stemmed and seeded

Servings: persons

4 tsp. vegetable oil
1 cup chopped onion ( 1/2 large)
2 medium cloves garlic, peeled and crushed
1 tsp. ground cumin
1/2 tsp. dried oregano
3 ripe medium tomatoes, halved, seeded and chopped (4 cups)
2 cups low-sodium vegetable broth 1 tsp. molasses
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
1 medium or 2 small zucchini, halved lengthwise and cut into 3/8-inch-thick slices (2 1/2 cups)
1 cup fresh corn (2 ears)
19-oz. can black beans, rinsed and drained, or 1 3/4 cups cooked black beans
1/2 tsp. cider vinegar
Chopped fresh cilantro, lime wedges, and avocado slices for garnish (optional)
4 dried New Mexico chilies ( 1/2 oz.), stemmed and seeded

1
In dry heavy skillet, preferably cast-iron, toast chilies over medium heat until fragrant, 20 to 30 seconds per side.
2
Remove from heat; cool.
3
Tear chilies into small pieces, discarding any remaining seeds.
4
Set aside.
5
In large heavy saucepan, heat 2 teaspoons oil over medium heat.
6
Add onion and cook, stirring often, until lightly golden, 3 to 4 minutes.
7
Add garlic, cumin and oregano and cook, stirring, 30 seconds.
8
Add tomatoes, broth, molasses and reserved chilies; increase heat and bring to a simmer.
9
Reduce heat to medium and cook, stirring occasionally, 30 minutes.
10
Remove from heat; cool slightly.
11
In blender or food processor, in batches, puree tomato mixture until smooth.
12
Pass mixture through fine-meshed sieve into bowl.
13
Set aside.
14
In Dutch oven or deep saute pan, heat remaining 2 teaspoons oil over medium-high heat.
15
Add both bell peppers, zucchini and corn; season with salt and freshly ground pepper to taste.
16
Cook, stirring often, until vegetables are softened, about 4 minutes.
17
Add black beans and reserved tomato mixture; bring to a simmer.
18
Cook, stirring occasionally, until vegetables are just tender, 1 to 2 minutes more.
19
Stir in vinegar.
20
Just before serving, garnish with cilantro, lime wedges and avocado if desired.

849

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tsp. vegetable oil, 1 cup chopped onion ( 1/2 large), 2 medium cloves garlic, peeled and crushed, 1 tsp. ground cumin, and more.

Yes, Southwestern Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions