Vegan Mexican Stew
yield: 8
total time: 90 minutes
Ingredients
- 5 potatoes medium, peeled and cubed
- 2 carrots chopped
- 1 stalk celery chopped
- 4 1/2 cups water
- 4 cubes vegetable bouillon
- 1 tablespoon olive oil
- 1 onion large, diced
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 1/2 tablespoons seasoned salt
- 29 ounces hominy drained
- 28 ounces diced tomatoes with green chile peppers
- pepper
- salt
Nutrition
- Calories : 240 calories
- Carbohydrate : 47 grams
- Fat : 3.5 grams
- Fiber : 8 grams
- Protein : 6 grams
- Sodium : 380 milligrams
- Sugar : 9 grams
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