Mexican Bean Stew is a flavorful and comforting dish that’s perfect for a chilly day. It’s made with a variety of beans and veggies, simmered in a spicy tomato-based sauce. The stew is typically served with rice, and tortilla chips, and garnished with fresh cilantro or avocado.

OVERVIEW

• Prep Time : 5 – 10   minutes
• Cook Time : 20 – 30  minutes
• Total Minutes :25 -40   minutes
• Servings: 2 -3 Servings
• CALORIES: Approximately 365 to 367  KCAL

INGREDIENTS

• 2 tbsp vegetable oil
• 4 clove garlic (finely minced)
• ½ red onion (finely chopped)
• 1 jalapeño (without seeds and veins, finely minced)
• 1 tsp cumin, ground
• 1 tsp paprika
• 1 tsp oregano, dried
• ¼ tsp black pepper
• 1 can black beans (1 can = 15 oz, or 9 oz drained = 260 g)
• 1 can chickpeas (1 can = 15 oz, or 9 oz drained = 260 g)
• 1 small can corn (1 small can = 8 oz, or 5 oz drained = 140g)
• 1 can crushed tomatoes (1 can = 14 oz)
• 1 cup vegetable broth
• 1 tsp salt
• 1 tsp sugar
• ¼ cup cilantro/coriander, fresh
• 2 cups brown rice, cooked (for serving)

DIRECTIONS

1. Cook 2 cups of brown rice according to package instructions.
2. In a medium saucepan, heat vegetable oil, then add garlic, red onion, and jalapeño. Sauté until the veggies have reduced and started to brown.
3. Add ground cumin, paprika, oregano, and black pepper, and cook for about 30 seconds until the aroma of the spices is released.
4. Add black beans, chickpeas, corn, crushed tomatoes, vegetable broth, salt, and sugar, and stir frequently over medium-low heat for about 10 minutes until the stew reaches a thick, saucy consistency.
5. Taste the stew and add more salt if needed. Serve topped with fresh cilantro and a side of brown rice.