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.
Add garlic; cook 1 minute longer.
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.
Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened.
Garnish with cheese, sour cream and green onion.