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
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Ingredients
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1.5 cups
Vegetable Broth
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1
diced onion
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1
diced red pepper
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1
diced orange pepper
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3
diced celery stalks
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4
minced garlic cloves
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32 ounces
canned chopped tomatoes
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1 teaspoon
celery seed
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1 teaspoon
paprika
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1/2 teaspoon
chili powder
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1/2 teaspoon
cayenne pepper
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2
bay leaves
Directions
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In a skillet, heat ½ cup vegetable broth over medium heat. Add the onion, peppers, celery, and garlic and cook for 7 minutes.
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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.
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Taste and adjust salt and seasonings accordingly. Serve warm over quinoa or with a protein for maximum enjoyment!
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