Best Spicy Vegetarian Stew Recipes

SPICY VEGETARIAN SWEET POTATO STEW

Spicy Vegetarian Sweet Potato Stew image

Nutritious and spicy vegetarian stew that is light and delicious.

Provided by Justin Fassio

Time 9h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 (16 ounce) package dry kidney beans
1 teaspoon olive oil
½ medium red onion, chopped
4 cloves garlic, minced
2 cups vegetable broth, or more as needed
2 medium tomatoes, diced, or more to taste
1 medium red bell pepper, seeded and cubed
½ medium sweet potato, peeled and cubed
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 cup frozen corn
½ cup chopped fresh cilantro

Steps:

Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

Nutrition Facts : Calories 341 calories, Carbohydrate 63.3 g, Fat 2.7 g, Fiber 15.2 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 593.8 mg, Sugar 6.8 g

SPICY VEGETARIAN STEW

Spicy Vegetarian Stew image

Spicy vegetarian stew. You'll love how this "good for you" recipe makes you feel.

Provided by tgp631

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (10 ounce) package matchstick carrots
3 medium jalapeno peppers, minced
1 medium onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon cayenne pepper, or more to taste
1 teaspoon chili powder, or more to taste
1 teaspoon hot smoked paprika
2 ½ cups vegetable broth
1 (16 ounce) package frozen diced butternut squash
1 (15 ounce) can chickpeas, rinsed and drained
1 (16 ounce) bag fresh spinach

Steps:

Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 51.9 g, Fat 9.1 g, Fiber 11 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 647.1 mg, Sugar 7.3 g