With the cooler weather upon us, I start to create my hearty bowl stews. This time I wanted to make a flavour of chili, but make it more like a stew. The results was a delicious filling meal.With the addition of the potato and corn, this stew has so much texture. Bursting with many flavours that bring this stew together.Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
2cansBeans 398 ml each - I used 1 can Black beans and 1 can of Pinto beans
1cupHot Water
2tspBouillon - better than bouillon or 2 cubes
1tspCoriander powder
1/2tspCumin powder
1tbspChili powder
1/2tspRed pepper flakes
1/2tspBlack pepper ground
2tbspBrown sugar
1cartonMushrooms sliced - optional
Instructions
Add enough water to the medium sauce pan and bring to a boil.Strain and rinse the beans of choice. Add them to the boiling water and bring down to simmer. Cook for 30 minutes.Strain and drain the water. Set aside.
Mix the bouillon into the hot water and combine well.
In the Large pot add the olive oil, and the onion, carrot, celery, and bell peppers. Stir on medium low heat for 12 -15 minutes.Add the garlic. Stir and cook for 30 seconds.Add the tomato's and the bouillon. Stir all together well..Add in the potato, corn, optional mushrooms, all of the spices, cocoa, and brown sugar. Stir well. Add the lid and allow to simmer for a few hours. Stir often.
Add in the optional mushrooms.
Serve warm. Allow left overs to cool. Add to a glass container and store in the fridge for up to 2 days or the freezer.
Keyword bell pepper, black beans, can tomato, garlic, nutritional yeast, pinto beans, russet potato