Peppers and Potatoes Stew

Categories: Dinner, Main Dish, Soup & Stew, Vegan


Ingredients

• 3 tbs olive oil - I just use water and add more as needed
1 small red onion, chopped fine
5 cloves garlic, minced
8 bell peppers - sliced
2 cans 14.5 oz fire roasted tomatoes
1 1/2 - 2lbs russet potatoes, scrubbed well and cut into 1/2 inch cubes
• 1 cup vegetable broth
1 cup ketchup
salt and pepper to taste


Directions

In a large dutch oven saute onion in 3 tbs olive oil over medium high heat until clear and before starts browning, add the garlic. Saute for a couple of more minutes and add bell peppers. Stir well and lower the heat to medium low, partially cover the lid and cook for about 10 minutes until peppers settle into pan.
Then add the tomatoes and the potatoes . Stir well and season to taste with salt and pepper. Stir well over medium - low heat and cook for about 1 hour.
Use the vegetable stock to help the sauce come together to thickness of thick stew. Thicker than spaghetti sauce. I did not have to add more than 1/4 cup of stock.
Then add 1 cup of ketchup and stir well. Taste better the next day, so I make a day ahead.