Pinto and vegetable stew

19 May

Pinto and vegetable stew

  • Olive oil
  • ½ to 1 c. Carrot, diced
  • ¼ to ½ c. Onion, diced
  • 2 cloves garlic, smashed and minced
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Paprika (if less spicy, add more)
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Cumin
  • ½ tsp. Coriander seeds crushed
  • 1 can diced tomatoes
  • 1 to 2 Tbs. tomato paste
  • 4 c. pinto beans
  • 1 Tbs. chicken better than bouillon
  • 1 to 2 c. spinach
  • 1 to 2 c. corn
  • sea salt to taste

Cook the onion and carrot in olive oil for ~5min on med-low heat. Add garlic, onion powder, garlic powder, paprika, cinnamon, cumin, and coriander seeds, cook for another minute. Add tomatoes, tomato paste, pinto beans, chicken flavoring. Bring to boil, reduce heat to simmer and cook at least 15 min., can stew longer. Add spinach and corn in ~10 min. before serving. Serve over baked sweet potatoes.


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