Veggie Black Bean Stew

Name: Veggie Black Bean Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Global
Ingredients: 1 kgs cans each) black beans, rinsed and drained; 397 grams can diced tomatoes, undrained; 118 milliliters each chopped celery, carrot and sweet red pepper; 397 grams can reduced-sodium chicken broth; 4 teaspoons chili powder; 59 milliliters minced fresh cilantro; 2 Tbsps minced garlic; 2 Tbsps chopped green onion; 2 teaspoons ground cumin; 2 Tbsps honey; 5 Tbsps reduced-fat sour cream; 5 Tbsps shredded Monterey Jack cheese; 1 Tbsp olive oil; 2 larges onions, chopped; 1 teaspoons dried oregano; 2 Tbsps tomato paste

Veggie Black Bean Stew

Need a gluten free and vegetarian main course? Veggie Black Bean Stew could be a tremendous recipe to try. One portion of this dish contains around 21g of protein, 9g of fat, and a total of 404 calories. This recipe serves 5. This recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of oregano, cilantro, green onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender.

Ingredients you will need

Red Pepper

Carrot

Celery

Onion

Sherry

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Ingredients you will need

Chili Powder