Peruvian Potato and Chili Stew

Name: Peruvian Potato and Chili Stew
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: The Americas
Ingredients: 4 medium potatoes / 4 medium potatoes; 1 large onion, diced / 1 large onion, diced; 3 garlic cloves, minced / 3 garlic cloves, minced; 2 medium carrots, chopped / 2 medium carrots, chopped; 1 bell pepper, diced / 1 bell pepper, diced; 3 fresh chili peppers, chopped / 3 fresh chili peppers, chopped; 1 tsp cumin / 1 tsp cumin; 1 tsp smoked paprika / 1 tsp smoked paprika; 950 ml vegetable broth / 4 cups vegetable broth; 400 g diced tomatoes / 14 oz diced tomatoes; 150 g corn kernels / 1 cup corn kernels; 1 tbsp olive oil / 1 tbsp olive oil; Salt and pepper to taste / Salt and pepper to taste; Fresh cilantro for garnish / Fresh cilantro for garnish

Locro De Papas, Papa Con Ají, Peruvian Potato Stew

Peru

Recipe Snapshot

The essentials, at a glance

A hearty and comforting stew featuring tender potatoes and vibrant Peruvian chillies. This dish balances earthy root vegetables with a spicy kick and a touch of sweetness from corn. It represents the rustic, nourishing essence of Andean home cooking.

The Americas Lunch Snack

Gluten-Free

Difficulty

Easy

Servings

Prep Time

15 minutes

Make Time

35 minutes

Calories

280 / serving

Diet

Vegan

Protein 7.0g

Fat 9.0g

Carbs 42.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

Indigestion

Cook Along

Gather & Create

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forPeruvian Potato and Chili Stew

STEP 1

Wash and peel the potatoes, then cut them into bite-sized cubes. Dice the onion, mince the garlic, chop the carrots and bell pepper, and prepare the chili peppers by removing seeds if a milder heat is preferred.

Instructions

Main

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, then add the minced garlic and sauté for one more minute until fragrant.

Stir in the chopped carrots and bell pepper, cooking for 3-4 minutes until the vegetables begin to soften.

Sprinkle in the cumin and smoked paprika, stirring well to coat the vegetables and toasting the spices for about a minute.

Add the cubed potatoes, diced tomatoes, and vegetable broth to the pot. Stir to ensure potatoes are submerged and bring the mixture to a boil.

Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.

Stir in the corn kernels and chopped chili peppers 5 minutes before the stew is finished. Season with salt and pepper to taste.

Remove from heat and serve hot, garnished with fresh cilantro if desired.

Other considerations for this recipe

Flavor Enhancement

Add a splash of lime juice just before serving to brighten the flavours of the stew.

Vegetable Variations

Customise the dish by including other vegetables such as zucchini or green beans.

Thicker Texture

For a creamier consistency, mash a few of the potato cubes against the side of the pot.

Serving Suggestions

Enjoy this hearty stew with your favourite bread or served over a bed of quinoa for a complete meal!

Nutritional Benefits

Potatoes provide complex carbohydrates and potassium for energy and heart health.

Carrots and bell peppers offer a high concentration of beta-carotene and vitamin C.

Garlic and onions contain organosulfur compounds that support immune function.

Olive oil provides heart-healthy monounsaturated fats.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

southamericanbites.comPlant powered south american vegan recipes

Instruction image unavailable for this step.

Peruvian Potato and Chili Stew

Ingredients

4 medium potatoes
1 large onion, diced
3 garlic cloves, minced
2 medium carrots, chopped
1 bell pepper, diced
3 fresh chili peppers, chopped
1 tsp cumin
1 tsp smoked paprika
950 ml vegetable broth / 4 cups vegetable broth
400 g diced tomatoes / 14 oz diced tomatoes
150 g corn kernels / 1 cup corn kernels
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish

From the Blog All Contributions

A Taste of the Andes

Andrew T.

17 Sep 2026

Ají amarillo and jalapeño peppers provide a fruity, vibrant heat that transforms humble root vegetables into something truly special. By sautéing the onions and garlic before adding the potatoes, we build a deep, aromatic base that carries the earthy notes of cumin and smoked paprika throughout the pot.

I love how the sweetness of the corn kernels cuts through the spice, creating a balanced flavour profile that feels both rustic and refined. For those who prefer a thicker consistency, mashing a few potato cubes against the side of the pan adds a lovely creaminess to the broth.

Serving Suggestions

This hearty stew is fantastic served in a deep bowl with a crusty piece of bread to mop up every drop. A squeeze of fresh lime juice at the end really brightens the dish, making it a perfect, warming lunch that brings a bit of Peruvian sunshine to the table.

Yum Feedback 0 comments

Yumpedia: Peru