Chipotle Veggie Stew
A medley of organic vegetables gives this wholesome stew loads of nutrients and a hearty broth. Chipotle peppers and flavorful Mexican seasonings add spice, while whole green beans and chunks of corn and squash make for a pleasing, colorful presentation.
Servings: 8
Ingredients
- 2 tablespoons canola or olive oil
- 2 large onions sliced
- 2 stalks celery sliced
- 3 medium medium carrots sliced
- 2 cloves garlic finely chopped
- 4 large ripe tomatoes chopped
- 1 large bell pepper any color, sliced
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 zucchini sliced into 1/2-inch-thick rounds
- 1 summer squash sliced into 1/2-inch-thick rounds
- 2 cobs fresh corn sliced into 2-inch-long pieces
- 1 cup fresh green beans ends snipped
- 2 chipotle chiles in adobo sauce minced
- 3 cups cooked garbanzo beans
- 4 cups vegetable broth
- 1/2 teaspoon coarse sea salt
- Ground black pepper to taste
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice or to taste
- Corn tortilla chips optional for garnish
- Lime wedges optional for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add onion, celery and carrots and cook until onions are translucent, about 6 minutes.
- Add garlic, tomatoes, bell pepper and spices. Stir and cook about 5 minutes.
- Add zucchini, squash, corn and green beans. Stir and cook about 2 minutes.
- Add chipotle peppers and garbanzo beans. Stir to combine and coat all ingredients with spices and chipotles.
- Add vegetable broth, 2 cups water, salt and pepper. Bring to a boil, then lower heat and simmer 30 minutes, uncovered.
- Add cilantro and lime juice and serve immediately. Garnish individual servings with tortilla chips and/or lime wedges, if desired.
Notes
Recipe By: wholefoodsmarket.com
Serving Size: 8
Serving Size: 8