VEGAN MEXICAN STEW

Vegan Mexican Stew image

This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired.

Provided by cameronmeyer

Categories Soups, Stews and Chili Recipes Stews

Time 1h30m

Yield 8

Number Of Ingredients 14

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Ingredients

5 medium potatoes, peeled and cubed
2 carrots, chopped
1 stalk celery, chopped
4 ½ cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 ½ tablespoons seasoned salt
1 (29 ounce) can hominy, drained
1 (28 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste

Steps:

Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 46.3 g, Fat 3.2 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 1165.7 mg, Sugar 4.3 g