Chipotle Veggie Stew- VEGAN
  • Servings: 8 to 10
  • 2 tablespoons canola or olive oil
  • 2 large onions, sliced
  • 2 stalks celery, sliced
  • 3 medium carrots, sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, chopped
  • 1 large bell pepper (any color), slivered
  • 1 teaspoon 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 peppers in adobo sauce, minced
  • 3 cups (cooked) garbanzo beans
  • 4 cups vegetable broth
  • 2 cups water
  • Sea salt and 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)
  1. In a large pot or soup kettle, heat oil and sauté onion, celery and carrots until onions are translucent. 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.
  2. Add vegetable broth, water, salt and pepper. Bring to a boil, then lower heat and simmer 30 minutes, uncovered.
  3. Add cilantro and lime juice and serve immediately. Garnish individual servings with tortilla chips and/or lime wedges, if desired.
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. Nutrition Per serving (about 17oz/494g-wt.): 270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 760mg sodium, 43g total carbohydrate (10g dietary fiber, 12g sugar), 9g protein