5 from 1 vote

Spicy Roasted Vegetable Stew with Pepper Jack Polenta

Name: Spicy Roasted Vegetable Stew with Pepper Jack Polenta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium zucchini ((1 pound) ends trimmed, halved lengthwise, and cut into 1-inch pieces); 2 medium yellow squash ((1 pound) ends trimmed, halved lengthwise, and cut into 1-inch pieces); 1 large red bell pepper (seeds and membranes removed, cut into 1-inch pieces); 2 medium sweet potatoes ((1 pound) peeled and cut into 1/2-inch cubes); 4 tablespoons olive oil (avocado oil or canola oil, divided); Salt and freshly ground black pepper (to taste); 1 medium onion (chopped); 4 cloves garlic (minced); 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 can (10.5-ounce) diced tomatoes with green chiles (undrained); 1 can (8-ounce) tomato sauce; 1 can (15-ounce) vegetable broth (or chicken broth); 1 can (15-ounce) black beans (drained and rinsed); 1/4 cup chopped cilantro (plus sprigs for garnish); 3 1/2 cups vegetable broth (or chicken broth); 1 cup polenta; 2 tablespoons butter; 1/2 teaspoon salt; Freshly ground black pepper (to taste); 1 1/2 cups shredded Monterey Jack cheese (or Pepperjack cheese)

By CarolPublished Mar 20, 2026

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45 mins

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Southwestern-inspired Roasted Vegetable Stew with Pepper Jack Polenta is vegetarian comfort food turned all the way up. It starts with a flavorful base of onions, garlic, tomatoes, and spices, with caramelized roasted vegetables for added depth, and black beans for protein. Easy, cheesy polenta makes it a complete meal!

Roasted Vegetable Stew with Polenta in white bowl on blue napkin garnished with fresh cilantro leaves.

Why This Recipe is a Keeper!
How to Make spicy Roasted Vegetable Stew and pepperjack Polenta:
Chef Tips and Tricks:
Recipe FAQs:
Serve with:
More great Southwestern Vegetarian recipes you’ll love!
Spicy Roasted Vegetable Stew with Pepper Jack Polenta Recipe

Why This Recipe is a Keeper!

This Southwestern-inspired Roasted Vegetable Stew recipe is all about layering flavors for amazing depth. It’s a dish I made many times for my personal chef clients.

Rather than simply cooking the vegetables in the spicy, tomatoey base, I roast them in the oven so they retain their texture and caramelize. When added back to the stew, all the flavors and textures meld together without the vegetables getting overcooked.

This vegetable stew recipe is:

Hearty and satisfying! This vegetable stew has a variety of textures and protein-rich black beans for a meatless meal that is super satisfying and hearty.
Beautifully balanced! You’ll love the big, bold Southwestern flavor from spices, tomatoes, a hint of green chiles, and roasted vegetables.
Easy! Roast the vegetables while you prepare the flavorful base. The polenta comes together in minutes in the microwave, making it the perfect, fuss-free complement to the stew.
Customizable! Tailor this recipe to your personal preference by using different vegetables or adjusting the amount of seasoning. Skip the polenta and serve with quinoa or brown rice.
Meal prep friendly! This Roasted Vegetable Stew reheats beautifully. The leftovers are great in tacos, burritos, or quesadillas!

It’s a versatile, chef-tested recipe you can make your own, and one you’ll come back to again and again. Whether for a cozy night in or easy meal prep, it delivers big flavor with minimal fuss.

How to Make spicy Roasted Vegetable Stew and pepperjack Polenta:

Recipe Ingredients:

Here’s everything you’ll need to make this vegetable stew recipe. The exact quantities are on the recipe card below.

Ingredients for Roasted Vegetable Stew in glass bowls.

Ingredient Notes and Substitutions:

Yellow Squash and Zucchini: Use equal amounts of each or all of one or the other. I like to use both for the color.
Sweet Potatoes: The sweet potatoes balance the other savory flavors and add heartiness. They may take a little longer to cook than the other vegetables, so test them for doneness by piercing them with a paring knife before adding them to the stew. You can substitute butternut squash.
Bell Pepper: Use any color bell pepper you have on hand. I like a sweet bell pepper, such as red, yellow, or orange.
Diced Tomatoes with Green Chiles: Green chiles add a kick of heat that enhances the other Southwestern flavors. For a milder dish, you can use plain diced tomatoes or diced fire-roasted tomatoes instead.
Black Beans: Adds budget-friendly protein. Can use canned pinto beans instead. Be sure to rinse and drain them before adding them to the vegetable stew, as the liquid they’re in can be quite salty.
Vegetable Broth: Using vegetable broth keeps this vegetable stew recipe vegetarian. If you’re not concerned with keeping it vegetarian, feel free to swap it out for chicken broth.
Polenta: Polenta is coarsely ground cornmeal. While cooking polenta on the stovetop can take up to an hour, this recipe uses the microwave for the quickest and simplest preparation. You can also use instant polenta and just follow the package directions.
Pepper Jack Cheese: Pepper Jack melts wonderfully, adding creamy richness to the polenta. You can substitute plain Monterey Jack cheese for milder polenta.

Step-By-Step Instructions:

Gather and prep all the ingredients.
Preheat oven to 425 degrees.
Line two 17 x 11-inch baking sheets with nonstick aluminum foil.

Cubed sweet potato, red bell pepper, yellow squash and zucchini on aluminum foil-lined rimmed sheet pans before being roasted.

Place the zucchini and yellow squash on one baking sheet and the red bell pepper and sweet potato on the other. Drizzle with 3 tablespoons of oil. Season with salt and black pepper. Gently toss so that all the vegetables are coated with oil, salt, and pepper.

Cubed sweet potato, red bell pepper, yellow squash and zucchini on aluminum foil-lined rimmed sheet pans after being roasted.

Roast for 20 to 25 minutes or until the vegetables are tender but not soft. If the sweet potato needs more time, transfer the red bell pepper to the pan with the zucchini and yellow squash. Continue roasting the sweet potato if necessary until you can easily pierce it with the tip of a paring knife. Tilt the pans so that excess oil drains off.

Cooked onions in nonstick skillet being stirred with white spoon.

While the vegetables are roasting, heat the remaining oil over medium-high heat in a skillet or saute pan. Add the onion and cook for 4 to 5 minutes or until translucent.

Spices being stirred into cooked onions.

Add the garlic, chili powder, cumin, coriander, and paprika. Stir until garlic is fragrant, approximately 30 seconds.

Diced tomatoes, sauce and vegetable broth added to cooked onions and spices in nonstick skillet.

Add the tomatoes, tomato sauce, and vegetable broth. Bring to a boil, reduce the heat to medium-low …

Cooked base for stew in nonstick skillet.

… and simmer for 12 to 15 minutes or until thickened.

Bring to a boil, reduce the heat to medium-low …

… and simmer for 12 to 15 minutes or until thickened.

Black beans and roasted vegetables added to stew base in nonstick skillet.

When the vegetables are finished, stir them in with the black beans and heat through.

Vegetables being stirred into base in nonstick skillet with white mixing spoon.

Season to taste with salt and black pepper. Stir in the cilantro and keep warm.

MAKE THE POLENTA:

Ingredients for polenta in Corningware baking dish before being combined.

Combine broth, polenta, butter, salt, and black pepper in a microwave-safe dish.

Ingredients for polenta in Corningware baking dish stirred together.

Cover, place in the microwave, and heat on high for 4 minutes.

Cooked polenta in Corningware dish being mixed with white mixing spoon.

Stir and heat on high for another 4 minutes. Stir and repeat for another 4 minutes.

Cheese added to polenta in Corningware dish.

Immediately stir in the cheese.

Cooked polenta in white Corningware dish.

Done! Top the easy, cheesy polenta with the Roasted Vegetable Stew for a complete, comforting vegetarian meal!

Two servings of Roasted Vegetable Stew with Polenta in white bowls on blue napkin garnished with fresh cilantro leaves.

Chef Tips and Tricks:

Roast for flavor, not tenderness. Season the vegetables before roasting, and don’t overcrowd the sheet pan. Give vegetables space so they caramelize rather than steam. That’s where the magic happens!
Bloom your spices. Adding the spices to the pan with the onions before adding the liquid ingredients wakes up their flavor.
Don’t overcook the vegetables after adding them to the pan. Once the roasted veggies go into the stew, only simmer briefly so they keep their texture.
Like most stews, the flavor of this Spicy Roasted Vegetable Stew gets even better after sitting for a bit and also the next day.

Recipe FAQs:

Is this vegetable stew vegan?

It can be. Be sure to use vegetable broth and use a plant-based vegan cheese in place of cow’s milk Pepper Jack or Monterey Jack.

Can I use other vegetables in this stew?

Yes! Feel free to customize with your favorite vegetables, such as eggplant, carrots, or different-colored bell peppers. Keep in mind that cooking times may vary slightly depending on the vegetables you choose.

Can I make this vegetable stew ahead of time?

Yes, you can prepare it up to one day in advance. Store it in the refrigerator and reheat gently on the stovetop or in the microwave.

Can I freeze this spicy roasted vegetable stew?

Yes, you can if you need to, but the vegetables will be much softer.