Description
There is nothing quite as comforting as a delicious warming bowl of stew. This Spicy Black Bean Potato Stew is real comfort food in a bowl. Easy to make and filled with deliciously creamy black beans, hearty baby potatoes and aromatic spices, it is sure to warm you up. It’s wholesome, healthy, hearty, and oh so flavorful, and it has a secret ingredient that gives exceptional dimension to this stew. Don’t miss this tasty stew!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 medium red onion, small dice
- 1 red bell pepper, small dice
- 2 jalapeno peppers, small dice *
- 1 Tablespoon minced garlic
- 2 Tablespoons GF flour (or flour of choice) *
- 1 cup vegetable broth *
- 3 cups water (or broth)
- 1 – [ 14.5 oz. can ] fire roasted petite diced tomatoes, pureed *
- 3 cups small red baby potatoes, quartered
- 2 – [ 15.5 oz. cans ] black beans, drained and rinsed
Seasoning/Spice Ingredients:
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ¼ teaspoon cayenne pepper *
- ¼ teaspoon chipotle powder
- ¼ teaspoon cumin
- 2 teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 1 teaspoon unsweetened cocoa powder *
Other Optional Ingredients:
- Avocado, chopped
- Cilantro
- Corn Tortillas
- Chopped red onions
- Chopped tomatoes
- Jalapeno slices
Instructions
- In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced red onion, red bell pepper, jalapeno peppers, and sauté over medium-high heat for 5 to 7 minutes to soften, then add the finely minced garlic. Sauté over medium heat for 30 seconds.
- Then sprinkle the flour over the onions, peppers, and garlic and sauté for 1 to 2 minutes. Add the dry seasonings, except for the cocoa powder and cayenne pepper, and sauté for 30 seconds to release their fragrance.
- Add the vegetable broth, water, pureed fire roasted tomatoes, increase the heat to a boil, stir well to thicken the sauce, then immediately lower to a low simmering boil.
- Add the quartered baby potatoes and simmer for 15 minutes, then add the black beans and cocoa powder. Stir well, simmer until the potatoes are tender, approx. 10 – 15 minutes (+/-), largely dependent upon on the size of the potatoes. Taste test the stew, then add the cayenne pepper. Stir and cook a few minutes to allow the flavors to marry.
- Serve with avocados, sliced jalapeños, corn tortillas, chopped red onion, tomatoes, and cilantro if desired.
Notes
*Jalapeno peppers: Jalapeno peppers can vary in degrees of heat. If you have an especially hot one, then only use one jalapeno pepper. If you have mild ones, use two.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly. For example, if your vegetable broth brand is mellow and light, then perhaps use 1 cup of water and use 3 cups of vegetable broth.
*Fire Roasted Petite Diced Tomatoes: You can use Petite Diced Tomatoes that are not fire roasted, you may need to ramp up your spices a bit at the end to compensate. Additionally, we recommend pureeing them in order to create a beautiful stew-like texture.
*Gluten Free Flour: We used Bob’s Red Mill Gluten Free All Purpose Baking Flour.
*Unsweetened Cocoa Powder: You can leave this out if you wish. The unsweetened cocoa powder really adds dimension to the stew that is unexpected and very tasty.
*Cayenne Pepper: You may wish to add the cayenne pepper at the very end. If you have especially hot jalapeños, you may not need the cayenne pepper at all.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6
*Storage: Refrigerate and use within 7 days.