15-Minute Chili Bean Stew
Cook time:
15 mins
Yield: 4 as a topping
Description
Serve over Simple Baked Sweet Potatoes, a Pot of Rice, or on a bed cooked quinoa or other cooked grains.Serve with your choice of the following toppings: remaining sliced scallion greens and extra chopped cilantro, roasted pepitas, plain plant-based or whole-milk dairy yogurt, salsa or salsa verde, hot sauce.
Ingredients
- 2 tablespoons olive oil
- 6 scallions, sliced, white and green parts divided
- 2 teaspoons cumin
- 1 teaspoon each: smoked paprika and oregano
- 2 cans (15 to 16 oz each) black beans, undrained
- 1 can (14.5 oz) petite-diced tomatoes
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil over medium-high heat in a large skillet. Add scallion whites; sauté until softened, 3 to 4 minutes. Add seasonings; cook until fragrant, a minute or so. Add black beans and tomatoes and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, until liquid thickens to stew consistency (beans will just start to stick to pan bottom), 10 to 12 minutes. Stir in cilantro and serve.