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Julie Hall ~ eat2nourish.com

Zesty Vegan Black Bean Stew

This stew is hearty and so flavorful!  I do have onion, celery, and carrots in here so if you find a mirepoix mix at the store, just use that and skip all that chopping!  A nice plant based meal for your dinner table.  Enjoy~ 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 cups vegetable broth
  • 3 cups cooked black beans (or 2 cans)
  • 3 tomatoes, medium sized
  • 1 avocado, sliced optional topping
  • 1 bell pepper, chopped (red, yellow, orange) optional topping
  • Sea Salt and Pepper to taste

Method
 

  1. Heat the oil in a large skillet over medium-high heat.  Saute the onion, mushrooms, celery, carrots, and garlic for about 5 minutes until soft.  Then season with chili powder and cumin and cook for about 1 more minute.
  2. Pour in the vegetable broth, 2 cups of the black beans (or 1 can), and bring to a boil.  While waiting for this to boil, blend in a blender the rest of the black beans and the tomatoes and blend until really smooth.  (if the other beans start to boil before you are done blending, then turn the heat down)
  3. Then stir the blended bean mixture into the boiling bean mixture, reduce heat to medium and simmer for about 10 minutes.  
    Now salt and pepper to taste!
    Top with the chopped pepper and avocado and enjoy!