Best 7 Southwest Vegetable Stew Recipes

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When the weather turns cold and dreary, there's nothing quite like a hearty bowl of stew to warm you up from the inside out. This hearty Southwest vegetable stew is packed with fresh and flavorful ingredients, like corn, black beans, bell peppers, and tomatoes, all simmered together in a rich and flavorful broth. Topped with creamy avocado, tangy sour cream, and a sprinkling of cilantro, this stew is sure to become a favorite in your household.

Here are our top 7 tried and tested recipes!

SOUTHWEST STEW



Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

  • In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SOUTHWEST VEGETABLE STEW



Southwest Vegetable Stew image

Looking for a vegetable stew? Then check out this slow cooked stew recipe - perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 10

Number Of Ingredients 14

3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1/2-inch pieces (3 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4 cup tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro

Steps:

  • Mix all ingredients except cilantro in 6-quart slow cooker.
  • Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.

Nutrition Facts : Calories 210, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

NAVAJO STEW



Navajo Stew image

Categories     Bread     Sauce     Garlic     Dessert     Side     Roast     Stew

Yield serves 4

Number Of Ingredients 14

2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce (see page 286)
1/2 cup chopped fresh cilantro
1 15-ounce can of butter beans or black beans, drained
Flatbread (tortillas, lavash, or pita)
Plain yogurt, sour cream, or Cilantro Yogurt Sauce (page 232)

Steps:

  • Preheat the oven to 450°. Lightly oil a baking sheet.
  • Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
  • While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
  • A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
  • Ingredient Notes
  • You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe. You may need to add more salt to taste.
  • Serving & menu ideas
  • This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if you've still got room for dessert, consider Warm Plums with Mascarpone (page 262).

SOUTHWEST GARDEN STEW



Southwest Garden Stew image

A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.

Provided by jmrogersfam

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h15m

Yield 4

Number Of Ingredients 15

6 ounces cubed beef stew meat
½ large onion, chopped
3 cloves garlic, minced
1 large zucchini, chopped
1 medium yellow squash, chopped
3 tomatoes, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 cooked chicken breast, cubed
3 cups chicken broth
2 tablespoons cream or milk
½ (10 ounce) package frozen corn

Steps:

  • Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
  • Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
  • Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g

SOUTHWESTERN VEGGIE SKILLET



Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

SOUTHWEST BEEF STEW



Southwest Beef Stew image

Add your family's favorite picante sauce to ground beef, black beans and corn, then watch how quickly they empty their bowls. This mixture freezes well, so I keep a batch on hand for quick nutritious meals. -Janet Brannan of Sidney, Montana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup picante sauce
3/4 cup water
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 847mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SOUTHWESTERN PORK STEW



Southwestern Pork Stew image

Relish this spicy beef and veggie stew for dinner tonight - perfect for Southwestern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 pound lean pork boneless shoulder
1 tablespoon Gold Medal™ all-purpose flour
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 1/4 cups ready-to-serve fat-free reduced-sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
2 tablespoons chopped fresh or canned jalapeño chilies
3 cups frozen broccoli, corn and red peppers (from 16-ounce bag)

Steps:

  • Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
  • Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
  • Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.

Nutrition Facts : Calories 305, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

Tips:

  • Prep your ingredients: Cut your vegetables into uniform pieces so they cook evenly. You can also chop your garlic and ginger ahead of time to save time.
  • Use fresh, flavorful vegetables: The fresher your vegetables, the better your stew will taste. Look for vegetables that are brightly colored and have no blemishes.
  • Don't overcrowd the pan: When you're sautéing your vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
  • Use a variety of spices: The spices in this recipe are just a starting point. Feel free to add or adjust the spices to your own taste. Some good options include cumin, coriander, chili powder, and paprika.
  • Simmer until the vegetables are tender: The stew should simmer for at least 30 minutes, or until the vegetables are tender. This will allow the flavors to develop and meld together.
  • Serve with your favorite toppings: Once the stew is finished, serve it with your favorite toppings. Some good options include cilantro, sour cream, avocado, or tortilla chips.

Conclusion:

This southwest vegetable stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with fresh vegetables, flavorful spices, and a creamy broth. The stew can be served on its own or with your favorite toppings. So next time you're looking for a quick and easy dinner idea, give this southwest vegetable stew a try.

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