Chillier weather means warm your heart meals! Yummm stew. I love them – It smells up the whole house and is perfect for a Fall day.
Growing up we had lots of stew- chicken, beef, or shrimp, but never vegetarian and definitely not with chili powder. Sorry family, this won’t be the stew that you’re used to, but trust your gal – this is good stuff! (stop shaking your head, Dad)
This stew is hearty, filling, and surprisingly easy. It’s fully vegetarian which I know may scare some of you, but trust me, it’s not lacking substance or flavor. It’s also an adaptation of Chrissy Teigen’s recipe so that’s another reason to try it!
Have this ready for a chilly weekend and it’ll be the best addition to your Sunday football extravaganza (lying on the couch all day, yelling at your fantasy players).
First, dice your onion, green bell pepper, and jalapeno. Remove seeds from jalapeno unless you loooove heat (I’ve made it with and without, and turns out I’m too wimpy for seeds)
Add a few tablespoons of vegetable oil to a heated 5 quart Dutch oven or soup pot and then once oil is hot, add in your diced veggies. Saute for 10 minutes or until your onions are translucent.
Add in minced garlic, chili powder, cumin, cayenne, salt, and pepper and cook for another 2 minutes, stirring.
**Note: If you are wimpy with spicy foods (no judgment), make sure your chili powder is mild, I occasionally use locally made hot chili powder and then omit the cayenne.
Add in 4 cups of vegetable broth, two cans of diced tomatoes with the juice, and two cans of drained and rinsed black beans. I always get no salt added beans!
Bring to a boil and then lower fire and simmer, partially covered, for 30 minutes.
Add in one cup of COOKED rice (I use jasmine rice), and simmer for an additional 15 minutes to thicken up the stew!
Meanwhile, make your homemade tortilla strips!
Cut corn tortillas into thin strips and fry in a medium saucepan filled with a few inches of vegetable oil. Fry for about 2 minutes and then let cool on a paper towel lined plate and sprinkle with salt.
Now we build our bowl!
Scoop your stew, then top with crunchy tortilla strips, diced avocado, a sprinkle of cotija cheese and then top with cilantro for a show stopping dinner!
Vegetable Tortilla Stew
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 large jalapeno pepper, seeds removed
- 4 cloves garlic, minced (or 2 teaspoons minced garlic from jar)
- 2 tablespoons chili powder **
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt + more for tortilla strips
- 1/2 teaspoon black pepper
- 4 cups low-sodium vegetable broth (can substitute chicken broth if desired)
- 2 15 oz. cans diced tomatoes in juice
- 2 15 oz. cans no salt added black beans, drained and rinsed
- 1 cup cooked rice (I use jasmine rice)
- 2 cups vegetable oil (for frying tortillas)
- 4 corn tortillas
- In a 5 quart Dutch oven or soup pot, add vegetable oil heating on medium heat.
- Add in onion, bell pepper, and jalapeno and cook for 10 minutes or until onions are translucent.
- Add garlic, chili powder, cumin, cayenne, salt, and pepper. Stir until garlic is fragrant, around 2 minutes. See note below **
- Add broth, tomatoes, and beans and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Stir every 10 minutes.
- Add in cooked rice and simmer for another 15 minutes until the stew has thickened.
- Meanwhile, cut corn tortillas into thin strips and then fry in vegetable oil for 2 minutes each, working in batches.
- Remove from oil and let cool on a paper towel lined plate and sprinkle with salt.
- Top stew with tortilla strips, slices of avocado, crumbled cotita cheese, and cilantro and enjoy!
** – Make sure your chili powder is mild, I occasionally use locally made hot chili powder and then omit the cayenne