Vegetarian Vegetable & Bean Stew

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Vegetarian Vegetable & Bean Stew

 

1 14-ounce can of kidney beans, drained

1 onion, chopped

3 cloves of garlic, minced

2 tablespoons vegetable oil

2 tablespoons flour or cornstarch

1 teaspoon ground cumin

1 tablespoon chili powder

1 chili pepper, chopped

1 teaspoon of Tabasco sauce

2 cups vegetable broth

1 14-ounce can of chopped tomatoes

2 tablespoons of tomato paste

2 carrots, diced

1 green pepper, chopped

1 red pepper, chopped

1 potato, diced

1/2 cup of chopped mushrooms

 

In large pot, saute the garlic and onion in the oil for a few minutes.

Add the flour (or cornstarch), cumin, and chili powder and cook for 5

more minutes. Next, add the vegetable broth, chopped tomatoes, tomato

paste, carrots, peppers, potato, and mushrooms. Let that boil for 5

minutes, then add the beans and let simmer for half an hour or until

the desired consistency is achieved.