Winter Vegetable and Bean
"This is a hardy winter stew, but the spices make the difference here. Hence the Chili in quotes..."Serves 3 quarts which could yield about 12 servings | Prep Time 15 minutes | Cook Time 1 hour or so. Cook until the hard veggies are tender
Why I Love This Recipe
I love single pot cooking. It's comforting. This stew allows you to build flavors using seasonal ingredients. Change the spice and now you've completely created an entirely different taste profile.
Ingredients You'll Need
Note: this recipe calls out for canned beans. They are great and certainly cuts a large amount of time during the cooking process. However, back in the kitchen, we always cook with dried beans. You are most welcome to do the same. Just allow your time accordingly.
Optional ½ # Ground Beef, Turkey or Chorizo (Soy meat products can be substituted as well)
¼ cup vegetable or grapeseed oil
1 large onion (diced)
4 cloves garlic (chopped finely)
1 large red bell pepper (diced)
1 cup carrots (peeled and diced)
1 each acorn or similar squash (peeled and diced)
1 each can cook black beans
1 each can cook kidney beans
2 14oz. can diced tomato in juice
1 T Chili Powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 T. brown sugar
½ bunch fresh cilantro (chopped)
1-quart vegetable stock (as needed for consistency)
Salt and pepper to taste
Garnish ideas: Shredded Sharp Cheddar, Sour Cream, Diced Red Onion…you get the idea.
Use a large pot or Dutch Oven
If you are using a meat item in this stew, begin by searing the meat in a pre-heated large pot/Dutch oven and then follow these steps.
Add all the produce, chili powder and cumin and sauté for a few minutes.
Incorporating and sweating flavors by stirring. Add the tomato. Simmer for about 5 minutes.
Add the beans, adjust with vegetable stock if a thin consistency is desired.
Adjust seasoning and add the fresh herbs