Rich, creamy, and bursting with deliciousness, this Roasted Poblano Potato Stew is packed with a real wholesome ingredients that is sure to make you feel good and your belly happy. It is healthy, hearty, and full of warming goodness and packed with just enough heat to tickle your taste buds. Creamy black beans, sweet corn, and hearty potatoes make for a perfect stew that will have your family running back for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi, Ameera here!

Southwestern food is the perfect complement to the Whole Food Plant Based diet. The spices and ingredients work so well without adding oil, making it an obvious choice when you are looking for something that tastes delicious, satisfying, healthy, and easy to make.

This dish is easy to make once you get past roasting the poblanos under the broiler.  Roasting them is super easy.  Just place the whole poblanos on a baking sheet under the broil and turn them occasionally until the skins become dark and tender.  Then pop them in a bowl cover with plastic wrap (or top) and let them sweat for about 10 minutes, then pull off the top, slit open on the sides and scrape out the seed, flip it over and scrape off the darkened skins and you are good to go.

Poblanos bring the heat

Our family was totally divided over how many poblano peppers should be used in this stew.  Mom and I were all for using 3 poblanos, but I must warn you that it really kicks up the heat on the stew, which we absolutely loved.

We did several other kitchen tests with two poblano peppers and Dad actually preferred less heat. Mind you, you will still get a kick of heat using 2 poblanos, but 3 will tickle your toes.  Hee Hee!  Using three poblano peppers is definitely not for the timid, but again, we LOVED it.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hot pepper connoisseur 

As most of our Readers know, Chris is the King of Hot Peppers, so we are excited to make this for Chris and Katie in the near future.  They both love all things “hot,” but Chris can eat hot peppers like nobody’s business. We bought Chris some Haunted Ghost Pepper chips over the holidays (he is not WFPB) and he happily chowed down on them. They even smell hot. LOL  No one else touched them.

Mom and I love moderate heat. Dad and Michael like mild heat.  Chris and Katie belong in their own category!  Charlotte even loves hot peppers, but she will quickly drink a ton of milk and say “spiccccy”.  It is too cute.

I’ll let Mom tell you more!

Hi!  Robin here.

Monkey really knocked this delicious stew outta the park.  We all LOVED it.  You simply can’t go wrong with Southwestern food, in my humble opinion.  I could eat it 24/7.  I adore the flavor!  I am always trying to work Southwestern food onto our virtual whiteboard of foods to make.

Recently, we have been getting a lot of emails for WFPB conversion requests.  Yay! We absolutely love hearing from you! We try to work them in where we can. Our virtual whiteboard runneth over; we have tons of ideas and not enough hours in a day.

Recipe on repeat – YUM!

This stew is sooooo gosh-darn yummy, I was practically licking the bowl.  We did a number of kitchen tests and I didn’t mind eating this stew over and over again.  We typically have a number of recipes in the process of kitchen testing so we aren’t constantly eating the same dish over and over again within the same week, but we loved this one so much that we did back-to-back kitchen tests, sooooo tasty!

We hope you give this deliciousness a try!  We just know you are going to love it!

Give this recipe a try! We would love to hear from you!  Please leave us a review.

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Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock

Watch how to make this recipe below:

Roasted Poblano Potato Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 Minutes
• Yield: 4-5 Servings 1x
• Category: Stew
• Cuisine: Mexican

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Description

Rich, creamy, and bursting with deliciousness, this Roasted Poblano Potato Stew is packed with a real wholesome ingredients that is sure to make you feel good and your belly happy. It is healthy, hearty, and full of warming goodness and packed with just enough heat to tickle your taste buds. Creamy black beans, sweet corn, and hearty potatoes make for a perfect stew that will have your family running back for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 2 – 3 poblano peppers *
• 1 medium yellow onion, finely diced
• 2 tablespoons minced garlic
• 1 Tablespoon WFPB flour (or thickener of choice) *
• 1 – [ 14.5 oz. can ] petite diced tomatoes (or fire roasted tomatoes)
• 2 cups vegetable broth *
• 2 cups unsweetened plain plant milk
• 1 Tablespoon nutritional yeast (optional)
• 1 – [ 15 oz. can ] black beans, drained and rinsed
• 1 – [ 15 oz. can ] or frozen corn, drained
• 3 cups red or white baby potatoes, halved or quartered

Seasonings/Spices:

• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 1 ¾ teaspoon sea salt (+/- to taste)

Other Optional Ingredients/Toppings:

• Chopped avocado
• Fresh cilantro
• Lime wedges
• Tortilla chips

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Instructions

1. Place the oven rack to the top and set the oven to high broil. Place the poblano peppers on a baking sheet and broil on high, turning occasionally until the peppers are soft and the skins are dark (black). This takes about 10-12 minutes. Immediately place the peppers in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the peppers. This helps with removing the skins and seeds. Set aside.
2. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if the onions start to stick and/or to prevent burning.
3. Add the minced garlic sauté for 30 seconds, then sprinkle the flour over the onions and garlic and sauté for 1 minute, then add the dry spices (onion powder, garlic powder, dried minced onion flakes, cumin, coriander, smoked paprika, and sea salt) and sauté to release their fragrance, about 1 minute.
4. Then add the vegetable broth, unsweetened plain plant milk, petite diced tomatoes, corn, baby potatoes, stir well to thicken, and cook (uncovered) over medium heat for 10 minutes.
5. In the meantime, take the cooled poblano peppers and pull the stem off and discard; then tear open one side of the peppers and scoop out the seeds (discard), then lay the peppers out flat, charred skin side up, then pull and scrape off the charred skins and discard; then dice the peppers, and add to the stew.
6. Then add nutritional yeast; cook uncovered until the potatoes are almost tender, about another 25 minutes, largely dependent on the size of the potatoes. Then add the black beans and continue cooking until the potatoes are tender.
7. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
8. Top individual servings with freshly chopped cilantro, lime wedges, avocadoes and serve with tortilla chips (if desired)

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Notes

*Poblano Peppers:  If you like a lot of heat use 3 poblano peppers, if you wish moderate heat, use 2 poblano peppers.

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*WFPB Flour:  We used a gluten free flour. You can use just about any WFPB flour you wish.

*Instant Pot:  We have not made this recipe in an instant pot, but we have had a number of readers who have and reported that they made it successfully in an Instant Pot –  Manual Pressure High for 5 minutes, quick release.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 – 5 servings

*Storage:  Refrigerate, use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.