Veggie Black Bean Stew Recipe
Veggie Black Bean Stew Recipe photo by Taste of Home

Veggie Black Bean Stew Recipe

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The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES: 5 servings


  • 2 large onions, chopped
  • 1/2 cup each chopped celery, carrot and sweet red pepper
  • 1/4 cup dry sherry or reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup minced fresh cilantro
  • 5 tablespoons shredded Monterey Jack cheese
  • 5 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped green onion

Nutritional Facts

1-1/2 cup equals 385 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 922 mg sodium, 61 g carbohydrate, 15 g fiber, 19 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch 2 lean meat 1 fat.


  1. In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  2. Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion. Yield: 5 servings.
Originally published as Veggie Black Bean Stew in Light & Tasty February/March 2002, p37

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Reviewed May. 15, 2014

"Awesome stew! This was my first stew-making experience ever, and I made some mistakes, but It still turned out incredible! I'm stuffed."

Reviewed Dec. 25, 2010

"First, I doubled the recipe since it was for a Christmas dinner. I, too, did a mix of beans. I used 4 cans of black beans, 1 can of black eyed peas and 1 can of white beans for a variety. It went over really well! I like that you have the cheese and sour cream on the side so that each person can as much as they personally like in this kind of meal."

Reviewed Sep. 19, 2010

"This has a great combination of flavors. Very interesting contrast to a black bean chili. I did substitute a can of pinto beans for one can of black beans to vary the textures."

Reviewed Dec. 9, 2009

"This recipe is so easy. I made it vegetarian by using veggie broth instead of chicken broth. I also added NM Hatch green chiles. YUMMY!"

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