Everyone needs a simple, comforting meal at the end of a day of work or play. Add some spice and make it a one-pot-wonder and you’ve got the equation for this comforting vegetarian three bean stew.
I love the fact that you can tailor the recipe to your tastes. Dial down the heat for sensitive palates, thin it out for use as a side dish, thicken it up for burrito filling, or add more veggies for a heartier dish. Honestly, any dish you can scoop with tortilla chips is a win.
- Knife for cutting vegetables
- Spoon or utensil for stirring
- Large saucepan or medium pot (you probably only have one pot anyway, right?)
- Cutting board or surface
- Measuring spoons (optional)
- Single burner
- Olive oil
- One medium onion, diced
- One medium green bell pepper, diced, seeds and veins removed
- 2 cloves garlic, minced
- ½ - 2 teaspoons cumin (to taste)
- ½ - 2 teaspoons chili powder (to taste)
- 1 jalapeño, coarsely chopped (remove seeds and veins for less heat)
- One can (15oz) black beans
- One can (15oz) pinto beans
- One can (15oz) kidney beans
- 1-2 cans diced tomatoes (spicy diced tomatoes optional or to replace fresh jalapeño)
- 1-2 cups vegetable broth (or water)
- Cheese (cotija, parmesan or your favorite shredded cheese)
- Sour cream (plain Greek yogurt is a great substitute)
- Chopped cilantro or green onion
- Hot sauce
- Tortilla chips
- Heat large saucepan or pot over medium heat
- Add olive oil to coat bottom of pot and sauté onion, green pepper, and a pinch of salt until the onions are softened and translucent.
- Add minced garlic, cumin, chili powder, and jalapeño (optional), and sauté for another minute.
- Add beans, tomatoes, and 1 cup of broth (or water) and bring to a boil. Reduce heat and allow to simmer for 20 minutes, stirring occasionally.
Add more broth/water if stew reduces more than you wish. Cook down more for thicker stew.
- Sample stew and add salt and pepper to taste if needed.
- Serve and top with additions (optional).
- If you do not drain your beans, you will need less salt and less broth/water.
- Adjust the amount of tomatoes based on your taste. Many brands sell tomatoes with a spicy kick, fire roasted, or with green peppers and onions already included. Get creative!
- Frozen “seasoning blends” of onion, bell pepper, and spices are a convenient way to add flavor without the hassle of chopping.
- For shorter trips (2-3 days) or if you’re planning ahead, chop all of your vegetables at home or in advance and store them in reusable containers for a quick dump and cook meal.
- Minced garlic in a jar is a time and nose saver.
- Add cubed, cooked squash to make it a heartier meal.