Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add
garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices
aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so
your garlic doesn't burn.
Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low
boil for 20 minutes.
Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes
until potatoes are fork tender.
Allow to cool for at least 10 minutes, serve, and enjoy.