Smoky Bean & Veggie Stew

Sample Titles: 30-Minute Vegetarian Chili

Smoky Bean & Veggie Stew with cheese, scallions, and sour cream

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Smoky Bean & Veggie Stew

Ingredients:

• 1 can (15 oz) red beans, drained and rinsed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 medium onion, finely chopped

• 1 bell pepper, finely chopped

• 2 cloves fresh garlic, minced

• 1 can (15 oz) crushed tomatoes

• 2 cups vegetable broth

• 1 tbsp olive oil

• ½ tsp cumin seeds

• ¼ tsp hing (asafoetida)

• ½ tsp ancho chili powder

• ½ tsp paprika

• 1 tbsp BBQ sauce

• 1 tbsp cornstarch mixed in ½ cup cold water

• Salt to taste

• Black pepper or paprika corn (optional)

Instructions:

1. Heat olive oil in a pot over medium heat.

2. Add hing and cumin seeds, sauté until fragrant (about 30 seconds).

3. Add onion and bell pepper, cook until softened (4–5 minutes).

4. Stir in garlic, cook for another 30 seconds.

5. Add red beans, chickpeas, and crushed tomatoes. Stir well.

6. Pour in vegetable broth and bring to a simmer.

7. Add ancho chili powder, paprika, BBQ sauce, and salt to taste. Stir to combine.

8. Simmer for 10–15 minutes, stirring occasionally.

9. Mix cornstarch with cold water, then slowly pour into the stew while stirring.

10. Let it cook for another 5 minutes until thickened.

11. Adjust seasoning as needed. Serve hot.

Let me know if you want any adjustments! 😊

Toppings (Optional but Recommended):

• Air-fried jalapeños: Slice 1–2 jalapeños, toss with a little oil, and air-fry at 375°F for 5–7 minutes until crispy.

• Green onions: Thinly sliced for a fresh, mild crunch.

• Cheddar cheese: Shredded, to melt over the hot stew.

• Sour cream: A dollop for a creamy contrast.

Serving Suggestion:

Ladle the stew into bowls and top with crispy jalapeños, green onions, shredded cheddar, and a spoonful of sour cream. Enjoy!

Let me know if you’d like to tweak anything! 😃

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