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Vegan Mexican Stew Recipe

Vegan Mexican Stew

This hearty Vegan Mexican Stew is the perfect one-pot comfort meal, loaded with protein-rich beans, vibrant vegetables, and classic Mexican spices. It’s robust, filling, and ideal for a wholesome weeknight dinner with bold flavors in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced about 150g
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced about 120g
  • 1 large carrot, peeled and diced about 100g
  • 1 medium zucchini, diced about 150g
  • 1 can canned black beans, drained and rinsed 400g
  • 1 can canned kidney beans, drained and rinsed 400g
  • 1 can canned chopped tomatoes 400g
  • 700 ml vegetable broth about 3 cups
  • 1 cup corn kernels fresh, frozen, or canned, about 150g
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder or to taste
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh coriander/cilantro, chopped for garnish
  • optional sliced avocado
  • optional tortilla chips
  • optional vegan sour cream

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Wooden spoon or spatula
  • 1 Can opener
  • 1 set Measuring cups and spoons
  • 1 Ladle

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes soft and translucent.
  2. Stir in the minced garlic, red bell pepper, and carrot. Sauté for another 5 minutes, stirring occasionally.
  3. Add the diced zucchini and cook for an additional 3 minutes.
  4. Sprinkle in the cumin, smoked paprika, oregano, coriander, and chili powder. Stir well and cook for 1 minute to toast the spices.
  5. Add the black beans, kidney beans, chopped tomatoes, vegetable broth, and corn. Stir everything together and bring to a gentle boil.
  6. Reduce heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
  7. Check the seasoning, then add salt, black pepper, and lime juice. Stir well.
  8. Allow the stew to simmer uncovered for another 5-7 minutes, until slightly thickened.
  9. Ladle into bowls, garnish with chopped coriander/cilantro, and add optional toppings if desired.

Notes

For more heat, add fresh jalapeño or more chili powder.
This stew stores well in the fridge for up to 4 days and freezes beautifully.
Serve with warm tortillas or rice for a heartier meal.