Warming Spicy Bean Stew Recipe
If you're craving a hearty, fresh stew that totally hits the spot during the colder months, look no further than this warming, spicy bean stew. Unlike many other stews, this one doesn't contain any meat, and it's perfect for vegetarians. Still, there's no doubt that meat eaters can also enjoy it as the beans are still packed with protein. A spice blend of chili powder, paprika, cumin, and coriander give this stew a little kick for flavor but don't worry, it's not enough to overwhelm your taste buds.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this bean-filled stew that's great to serve for a family dinner or gathering with friends. "This dish feels so wholesome and warming! It's naturally vegan, gluten free and full of savory spicy flavor," Brookes raves. "This bean stew is super versatile and can be served as a side dish or main. I like to serve alongside other Mexican dishes as a side or add a carb such as rice to make it into a main." We love a meal that can be used in several different ways!
Gather the ingredients for this warming spicy bean stew
This recipe is mainly composed of spices and beans, so if you use those a lot to cook, check the pantry before heading to the store. Be sure to pick up olive oil, an onion, red bell pepper, garlic, chili powder mix, paprika, cumin, and ground coriander. As far as beans go, you will need cannellini beans and black beans. To complete your list, pick up chopped tomatoes, vegetable stock, corn, salt, and pepper.
Fry the onion and pepper
Take out a large pot and place it on your stove. Add the olive oil, followed by the diced onion and pepper. Go ahead and turn the heat to medium and fry the onion and peppers for about 6-8 minutes. This will help them soften up nicely as they take a little longer to cook than the other ingredients.
Add the spice blend
As you can see from the title, this dish packs some heat. To add that nice kick to your stew, add the garlic, chili powder, paprika, cumin, and ground coriander to the same pot as the onion and peppers. "The spice blend is warming and slightly smoky with a nice kick from the chili powder. This gives the beans a tasty Mexican style flavor!" Brookes explains.
Continue cooking the veggies and the spice blend for 2 minutes, constantly stirring as you go. "Make sure to fry the spices and garlic for the full 2 minutes before adding the remaining ingredients. This will help to intensify their flavors," Brookes reminds.
Toss the beans, tomatoes, and vegetable stock into the pot
Now, it's time for the star ingredients — the cannellini beans and the black beans. Add them into the pot with the onions and peppers. Next, toss in the tomatoes and vegetable stock to give the stew a nice broth. Stir the ingredients well and kick up the heat to bring the mixture to a boil.
Once you see bubbles reach the surface of the pan, reduce the heat to a simmer and cook for 15 minutes. "Leaving to simmer really helps to bring out the flavors of everything," Brookes says of this vital step.
Add corn and serve
The last thing you need to add to the mix is corn. After you do, cook the stew for 5 minutes, then remove the pan from the heat.
Now, you can spoon the bean mixture into a bowl or on the side of your plate. This goes great over a bed of rice with lime wedges, fresh chopped cilantro, and a piece of crusty bread for dipping. "This would also go well as a side dish alongside fajitas or tacos," Brookes suggests.
Be sure to save any extras that you may have. "Leftovers will keep well in the fridge up to 4 days," Brookes notes.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, crushed
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 1 (14-ounce) can cannellini beans
- 1 (14-ounce) can black beans
- 1 (14-ounce) can chopped tomatoes
- 1 ½ cups vegetable stock
- ½ cup corn (frozen or canned)
- salt, to taste
- pepper, to taste
- rice, for serving
- lime wedges, for serving
- cilantro, for serving
- crusty bread, for serving
- Heat the olive oil in a large pot and fry the onion and pepper on medium heat until softened, about 6-8 minutes.
- Add the garlic, chili powder, paprika, cumin, and ground coriander, and fry for another 2 minutes, stirring constantly.
- Add the beans, tomatoes, and vegetable stock. Stir well and bring to a boil, then leave to simmer for 15 minutes.
- Add the corn and simmer for another 5 minutes.
- Season to taste, then optionally serve with rice, lime wedges, fresh chopped cilantro, or crusty bread.
| Calories per Serving | 299 |
| Total Fat | 4.9 g |
| Saturated Fat | 0.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 51.7 g |
| Dietary Fiber | 16.0 g |
| Total Sugars | 6.9 g |
| Sodium | 1,094.6 mg |
| Protein | 15.8 g |
