Vegan Pinto Bean Stew
A warm and comforting stew with vegetables and creamy beans, perfect for a chilly day or an easy meal.
Servings: 5 people
Equipment
- large pan or pot
Ingredients
- 1 medium onion finely chopped
- 3 tbsp oil
- 1 tsp salt
- 3/4 tsp pepper
- 1 1/4 cup finely diced carrot
- 1 1/4 cup finely diced bell pepper used orange, red, yellow but any will do
- 1 1/4 cup sliced cherry or grape tomatoes
- 2 tsp garlic powder
- 2.5 tsp cumin
- 1 tsp oregano
- 1 1/2 tsp curry powder
- 1 1/4 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp ground ginger
- 1/3 cup crushed tomatoes canned
- 2 cans pinto beans rinsed and drained
- 1/2 cup full fat coconut milk
- 2-3 tbsp water to thin if desired
- 1/4 cup Scallions
- 3 tbsp fresh chopped cilantro optional garnish for serving
- 1 avocado, sliced optional garnish for serving
Instructions
- In a large pan or pot over medium heat, add onion, carrot, salt, pepper, and oil. Cook approx 8 to 10 min, stirring periodically, until vegetables are softened and getting slightly browned. You can add a bit of water to prevent burning, if needed.
- Add bell pepper, cook 5 min.
- Add tomatoes, remaining spices, cook 5 min.
- Add remaining ingredients, stir, cook covered for 5 to 10 min.
- Serve with garnish and rice if desired.