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Author Notes: This is a simple stew that all happens in one skillet. It can be eaten a variety of ways, including as a topping to any grilled/baked protein and over quinoa or brown rice, or you can enjoy it on its own. Keep it in the fridge and pair it with a variety of dishes. You won’t be limited and you’ll definitely enjoy the versatility! —TheWholeTara
- 1.5 cups Vegetable Broth
- 1 diced onion
- 1 diced red pepper
- 1 diced orange pepper
- 3 diced celery stalks
- 4 minced garlic cloves
- 32 ounces canned chopped tomatoes
- 1 teaspoon celery seed
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- In a skillet, heat ½ cup vegetable broth over medium heat. Add the onion, peppers, celery, and garlic and cook for 7 minutes.
- Add the remaining 1 cup vegetable broth, tomatoes, celery seed, paprika, chili powder, cayenne pepper, and bay leaves. Bring to a boil. Once boiling, lower the heat and simmer for 30 minutes uncovered. Add salt to season.
- Taste and adjust salt and seasonings accordingly. Serve warm over quinoa or with a protein for maximum enjoyment!