Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 1 red bell pepper, finely chopped
- 8 ounces smoked mushrooms, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, including juice
- 2 cups vegetable stock
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups chopped kale
- Fresh parsley, for topping
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the crushed garlic and red bell pepper, cooking for an additional 3 minutes.
- Introduce the diced smoked mushrooms and cook for 5 minutes.
- Add the black beans, kidney beans, diced tomatoes with juice, vegetable stock, smoked paprika, cumin powder, and dried thyme.
- Season with salt and black pepper, then bring to a gentle boil.
- Lower the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally.
- In the final 5 minutes, fold in the chopped kale until it wilts.
- Serve hot, garnished with fresh parsley.
Notes
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg