Chipotle Veggie Stew


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)


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.

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