Smoky Vegetable Stew

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup diced carrots
• 1 can (15 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add the onion and garlic, sauté until softened, about 5 minutes.
3. 3 Stir in the bell peppers and zucchini, cooking for another 5 minutes.
4. 4 Add the carrots, diced tomatoes, smoked paprika, cumin, and chili powder. Stir to combine.
5. 5 Pour in the vegetable broth and bring to a boil.
6. 6 Once boiling, reduce heat, add the kidney beans, and simmer for 30 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh parsley.

Nutrition

Tips

• For extra smokiness, add a chipotle pepper in adobo sauce.
• This stew tastes even better the next day as flavors meld.
• Feel free to swap in your favorite vegetables based on what's in season.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad for a complete meal.

FAQ