Spicy and savory Mexican bean stew

This Mexican bean stew is a flavorful and satisfying dish that combines the goodness of beans, vegetables, and spices. It is a perfect choice for a comforting meal on a chilly evening. Packed with protein and fiber, this stew will keep you full and satisfied. Serve it with some warm tortillas or rice for a complete meal. This recipe is easy to make and can be customized based on your preference for spiciness.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the diced bell pepper, carrots, celery, and jalapeno (if using). Cook for 5 minutes, or until the vegetables are slightly softened.
4. Add the black beans, kidney beans, diced tomatoes, vegetable broth, cumin powder, chili powder, paprika, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust the seasonings if needed.
7. Serve the Mexican bean stew hot, garnished with fresh cilantro.
8. Enjoy!

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