Mixed Beans & Root Vegetable Stew (WFPBNOGF)
Ingredients
- 1 onion
- freshly ground black pepper
- 1 rutabaga
- 2 parsnips
- 1 carrot
- 1 carrot
- 5 oz mushrooms
- 1 tbsp garlic
- 1 tbsp dried oregano
- 4 cups low-sodium vegetable stock
- 2 -15 oz cans kidney beans
- 1-15 oz can cannellini beans
- 2 tomatoes
- 1/4 cup tomato paste
- 2 chipotle chilli peppers
- 1 tbsp nutritional yeast
- 1/4 tsp cinnamon
- 1/4 cup lemon juice
- sea salt
- 2 tbsp parsley
Directions
- Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, & oregano into a stockpot. Add 1/4 cup of water & cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot.
- Add the stock, beans, tomatoes, tomato paste, chili pods, nutritional yeast, & cinnamon. Bring to a boil, reduce heat to medium, cover & simmer until the vegetables are well cooked, about 20 minutes.
- Add the lemon juice, salt, pepper, & half of the parsley. Taste & adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy.
- Remove the chili pods before serving. Garnish with remaining parsley & serve hot.
Notes
This is almost a chili--except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables & up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes.
Credit
Forks Over Knives App