Name: Mixed Beans and Root Vegetable Stew
Total time: 60 min
Ingredients: 1 onion, cut into ¼-inch dice; 1 rutabaga, peeled and cut into ½-inch dice; 2 parsnips, peeled and cut into ½-inch dice; 1 carrot, peeled and cut into ½-inch dice; 5 ounces mushrooms, cut into ½-inch dice; 1 tablespoon minced garlic; 1 tablespoon dried oregano; 4 cups vegetable broth; 2 (15-ounce) cans kidney beans, rinsed and drained; 1 (15-ounce) can cannellini beans, rinsed and drained; 2 tomatoes, cut into ½-inch dice; ¼ cup tomato paste; 2 chipotle chilies (whole pods); 1 tablespoon nutritional yeast; ¼ teaspoon cinnamon; ¼ cup lemon juice; sea salt; ground black pepper; 2 tablespoons parsley, finely chopped, divided

Ready In: 60 minutes
Makes 10 cups
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This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes.

By Darshana Thacker Wendel, Nov 11, 2016

Ingredients

1 onion, cut into ¼-inch dice
1 rutabaga, peeled and cut into ½-inch dice
2 parsnips, peeled and cut into ½-inch dice
1 carrot, peeled and cut into ½-inch dice
5 ounces mushrooms, cut into ½-inch dice
1 tablespoon minced garlic
1 tablespoon dried oregano
4 cups vegetable broth
2 (15-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
2 tomatoes, cut into ½-inch dice
¼ cup tomato paste
2 chipotle chilies (whole pods)
1 tablespoon nutritional yeast
¼ teaspoon cinnamon
¼ cup lemon juice
sea salt
ground black pepper
2 tablespoons parsley, finely chopped, divided

Instructions

Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, and oregano into a stockpot. Add ¼ cup of water and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot.
Add the broth, beans, tomatoes, tomato paste, chili pods, nutritional yeast, and cinnamon. Bring to a boil, reduce heat to medium, cover and simmer until the vegetables are well cooked, about 20 minutes.
Add the lemon juice, salt, pepper, and half of the parsley. Taste and adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy.
Remove the chili pods before serving. Garnish with remaining parsley and serve hot.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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