BLACK BEAN STEW

This is a tasty and healthy stew recipe that comes together pretty quickly. Serve with minced cilantro, Monterey Jack cheese, sour cream, and green onion for extra flavor.

serves 4-6

1 Tb. extra-virgin olive oil
1 medium onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup red bell pepper, diced
2-3 cloves minced garlic
1 (14 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes, drained
2 Tb. tomato paste
2 Tb. honey
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. dried oregano

Optional garnish:
Minced cilantro
Monterey (or Pepper) Jack cheese
Sour cream
Green onion

Heat oil in a large pot over medium heat and add the onion, celery, carrot, and red pepper. Cook until softened, then add garlic and cook until the garlic is fragrant, about 30 seconds. Deglaze the pan with about 1/4 cup of the canned chicken broth, scraping up any bits that may have stuck to the bottom of the pot. Add the black beans, remaining chicken broth, diced tomatoes, tomato paste, honey, chili powder, cumin, and oregano and bring to a simmer. Cover and continue to simmer for about 20 minutes, then serve with any combination of toppings.