Vegan Hearty Bean Stew
Warm, nourishing, and packed with plant-based goodness, this Vegan Hearty Bean Stew is the ultimate comfort food for any season. Featuring a vibrant medley of kidney beans, black beans, and chickpeas simmered in a rich tomato broth infused with smoky paprika, cumin, and thyme, this stew is as flavorful as it is satisfying. Fresh vegetables like carrots, celery, and red bell pepper add a delightful texture, while a sprinkle of fresh parsley brings a pop of color and brightness. Perfect for a cozy weeknight dinner, this one-pot meal is easy to make in under an hour and serves as an excellent source of protein and fiber. Pair it with crusty bread or rice for a complete, hearty meal that vegans and non-vegans alike will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 2 medium, sliced carrots
- 2 stalks, sliced celery
- 1 diced red bell pepper
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 15-ounce can, drained and rinsed canned black beans
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, celery, and diced red bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1 minute.
Pour in the vegetable broth and canned diced tomatoes with their juices.
Add the rinsed kidney beans, black beans, and chickpeas to the pot.
Include the bay leaf, dried thyme, cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25 to 30 minutes.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8067 mg | 351% | |
| Total Carbohydrate | 345.9 g | 126% | |
| Dietary Fiber | 109.3 g | 390% | |
| Total Sugars | 68.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 7477 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
