Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 1 red or green bell pepper, diced
- 3 ribs celery, sliced
- 2 carrots, sliced
- 2 small zucchinis, sliced
- 4 garlic cloves, minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon oregano (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf (optional)
- 1 medium head broccoli, cut into florets
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15.25-ounce) can corn kernels, drained (optional)
- 1 (6-ounce) can tomato paste
- 3 cups vegetable broth or no-chicken broth
- Salt and pepper, to taste
Instructions
- In a large pot over medium-high heat, heat the vegetable oil.
- Add the diced onion, bell pepper, celery, carrots, and zucchini. Sauté for 3–4 minutes, until slightly tender.
- Add the garlic, chili powder, cumin, oregano, cayenne pepper, and bay leaf. Stir and cook for 1 minute until fragrant.
- Add broccoli, diced tomatoes with juice, white beans, kidney beans, black beans, garbanzo beans, corn (if using), tomato paste, and broth. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
- Serve hot, garnished with fresh herbs if desired. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Notes
- Don’t skip the simmering step—it’s essential for developing deep, balanced flavor.
- Adjust broth amount for desired consistency: add more for soupier texture, or simmer uncovered to thicken.
- For even thicker texture, add a cornstarch slurry or mash some beans into the stew.
- Use any combination of beans you have on hand—this is a flexible, pantry-friendly recipe.
