Spicy Stew will warm you up with flavor, spice and hearty ingredients. This spicy stew is simple to make and you will be begging for a second bowl! Adjust the heat of this spicy stew with adding or subtracting jalapeno peppers.
2lbsred potatoeswashed, dried, cut into 1 inch pieces
1canblack beansrinsed, drained
2cupscorncanned, fresh or frozen
30ozfire roasted tomatoesthe diced variety
2limesfor serving and garnish
¼cupcilantrofresh, chopped, for serving
Instructions
Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
Add the diced onions and green bell pepper to the dutch oven and cook for 5-6 minutes, until translucent.
Add the finely diced jalapeño, minced garlic, salt, garlic powder, cumin, chili powder, paprika, black pepper and cayenne pepper and cook an additional 1-2 minutes, stirring often to ensure the spices and garlic don’t burn.
Then, add the vegetable stock, red potatoes, black beans, corn, and diced tomatoes. Stir to combine.
Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
Garnish with lime wedges, fresh cilantro, and sliced jalapeño if desired. Serve immediately.
Notes
I like to add 1 jalapeño to this recipe, but I remove most of the seeds. If you like your stew even spicier, you can add an additional jalapeño or leave some of the seeds in the stew.
Cayenne Advice: I always start with ¼ teaspoon of cayenne pepper, but you can either omit or add more depending on the spice level you desire.
Canned Tomato Information: I used fire roasted diced tomatoes from a can in this recipe, you can instead use canned diced tomatoes with green chilis if you want more of a kick.
Other topping ideas include tortilla chips, avocados, sour cream, or sliced radishes.
Protein Advice: If you want you can increase the amount of beans to up the protein. If you eat meat, you could add in some cooked ground beef, turkey or shredded chicken.