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Bean and Veggie Stew

I came up with this the other night when I suddenly had extra heads at the table last minute, and not enough meat to go around. I just used what I had left in my veggie drawer. I didn't even have an onion! This was so easy to make, so filling, and everyone loved it. I made mine spicy due to my guests palates, but you can pull back on the heat if you prefer.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

Steps:

  1. Heat oil in a pot over medium-high heat and add carrots and zucchini. Cook for 5 minutes, stirring frequently.
  2. Add garlic and corn. Sprinkle with some salt and pepper and cook for a few minutes, stirring frequently.
  3. Pour in the tomato sauce, Worcestershire sauce, brown sugar, habanero sauce, and cumin. Stir well.
  4. Stir in the pinto beans and add salt and pepper to taste. You can add some water here if it's on the dry side. Cook, stirring occasionally, about 10 more minutes. Serve garnished with chopped cilantro.

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Food and Recipes Recipes VegetarianFebruary 23, 2019
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