This hearty mixed bean and vegetable stew is packed with plant-based protein, fiber, and nutrients- A frugal pantry-friendly vegan stew ready in under 40 minutes (crock pot and Instant Pot methods included!). Gluten-free, dairy-free, meat-free, grain-free!
1 (14.5-ounce) can of diced tomatoes, in their juices
1(15oz) can of white beans
1(15oz) can of red kidney beans
1(15oz) can of black beans
1(15oz) can of garbanzo beans
1(15.25-ounce) can of corn kernels, drainedoptional
1(6-ounce) can of tomato paste
3cupsof vegetable or no-chicken broth
Salt and pepper, to taste
Instructions
In a large pot over medium-high heat, heat the oil. Add onion, bell pepper, celery, carrots, and zucchini, and saute for 3 to 4 minutes or until vegetables are tender.
Add garlic, chili powder, cumin, oregano (if using), cayenne pepper (if using), and bay leaf (if using), and saute for another minute.
Add broccoli, a can of tomatoes, all the beans, corn (if using), tomato paste, vegetable broth, and salt and pepper. Bring to a boil, cover, reduce heat to low, and cook 25 mins.
Notes
Don't skip the simmer stage: Like most stews, this bean and veggie stew requires a low and slow simmer to properly meld and develop the flavors. If you try to rush the process, it won't taste 'right,' and certain flavors can seem overwhelming (usually the tomatoes). So don't speed up this process!
For a thicker/thinner stew: Adjust the amount of broth you add to the dish. Alternatively, you could add a small amount of cornstarch (in a slurry) to the vegetable stew to thicken it.