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  • 2 tbsp Vegetable oil
  • 4 cloves Garlic (finely minced)
  • 1/2 pc Red onion (finely chopped)
  • 1 pc  Jalapeño (without seeds and veins, finely minced)
  • 1 tsp Cumin, ground
  • 1 tsp Paprika
  • 1 tsp Oregano, dried
  • 1/4 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 can  Corn (1 small can = 8 oz, or 5 oz drained = 140g) small
  • 1 can crushed tomatoes (1 can = 14 oz)
  • 1 cup  Vegetable broth
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/4 cup  Cilantro/coriander, fresh
  • 2 cups Brown rice, cooked (for serving)


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


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