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  • Writer's pictureRoz

FUEL | 1-Pot Black Bean Stew

Updated: May 8, 2020


Making good use of some new kitchen appliance Christmas gifts and let’s just say the first recipe in my Dutch Oven DID NOT disappoint! With the Arctic Blast sweeping the nation, I needed something hardy, warm and with a bold flavor. Pinteresting “Dutch Oven” was the quick solve. With a couple tweaks and revisions I enjoyed this vegan friendly comfort soup with zero guilt and all the savor! Yass, this can be vegan! Cue the applause. Unlike most of my recipes this one has a long list of ingredients, but when all the flavors mesh, magic happens.


  • 1 medium red onion, diced

  • 1 red bell pepper, diced

  • 1 Tablespoon minced garlic (about 8 to 10 cloves)

  • 2 Tablespoons unbleached flour (

  • 1 cup vegetable broth (Chicken broth will do, just not vegan)

  • 3 cups water

  • 1 – 14 oz. can fire roasted petite diced tomatoes, pureed *

  • 3 cups small red baby potatoes, quartered

  • 2 – 15 oz. cans black beans, drained and rinsed

  • 1 Tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 Tablespoons dried minced onion flakes

  • ¼ teaspoon chipotle powder

  • ¼ teaspoon cumin

  • 2 teaspoons sea salt (+/-) *

  • ¼ teaspoon black pepper (+/-)

  • 1 teaspoon unsweetened cocoa powder *


  • Avocado, chopped

  • 1/2lb Cooked Ground Turkey

  • Cilantro

  • Corn Tortillas

  • Chopped red onions

  • Chopped tomatoes

  • Jalapeno slices


  1. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced red onion, red bell peppers and sauté over medium-high heat for 5 to 7 minutes to soften, add the finely minced garlic. Sauté over medium heat for 30sec. 

  2. Then sprinkle the flour over the onions, peppers, and garlic and sauté for 1 to 2 minutes. Add the dry seasonings, except for the cocoa powder and sauté for 30 seconds to release their fragrance.

  3. Add the broth, water, pureed fire roasted tomatoes (Simply puree the roasted tomatoes in a blender), increase the heat to a boil, stir well to thicken the sauce, then immediately lower to a low simmering boil.

  4. Add the quartered baby potatoes and simmer for 15 minutes, then add the black beans and cocoa powder. Stir well, simmer until the potatoes are tender, approx. 10 – 15 minutes, largely dependent upon on the size of the potatoes.  Taste test the stew & add spices as needed. Stir and cook a few minutes. 

  5. MEAT EATER OPTION: Thrown in 1/2 lb of seasoned, cooked ground turkey. Stir

  6. Serve with avocados, sliced jalapeños, corn tortillas, chopped red onion, tomatoes, and cilantro if desired.

NOTE: This is one of those recipes that tastes way better the second day!


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