This Texas stew has Spanish and German roots in it, to make it more unique. A pot of goodness, with beans, tomatoes, corn, pepper, and potatoes makes this stew comforting and filling.


Spicy Texas Stew [Vegan]





Cooking Time



  • 2 tablespoons oil
  • 1 onion peeled and cut into small cubes
  • 2 cloves of garlic peeled and minced
  • 7 ounces passed tomatoes
  • 3.5 ounces tomato paste
  • 2 glasses of kidney beans à 8 ounces
  • 1 glass of corn (sieve the liquid)
  • 1 red pepper washed, gutted and cut into small pieces
  • 5 medium-sized potatoes peeled and cut into small cubes
  • 34 ounces vegetable broth
  • 1 tablespoon salt
  • Chili powder or cayenne pepper, to taste
  • A few small chopped herbs for garnish (parsley, dandelion or whatever else you like)


  1. Heat the oil in a large saucepan and fry the onions in a glass.
  2. After about 1-2 minutes add the garlic .Now add the tomato and broth, add the potatoes and bring to the boil.
  3. Simmer the stew for about 10 minutes until the potatoes are still slightly bite- firm .
  4. Put beans, corn and pepper in the pot and simmer for about 5 minutes. Season with spices and a little salt, if necessary, arrange the stew with the chopped herbs and serve.

Nutritional Information

Per Serving: Calories: 247 | Carbs: 43 g | Fat: 6 g | Protein: 9 g | Sodium: 298 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.