A delicious and hearty vegetarian stew packed with beans and fresh vegetables, perfect for a cozy meal.
Heat the oil in a large pot over medium heat.
Ensure the oil is hot enough before adding the onions to avoid sticking.
Add the chopped onions and sauté until translucent.
Stir frequently to prevent the onions from burning.
Add the diced bell pepper, sliced mushrooms, and minced garlic to the pot. Cook until the vegetables are tender.
Cut the vegetables evenly for consistent cooking.
Stir in the black beans, diced tomatoes, tomato sauce, and tomato paste.
Rinse the canned beans to reduce sodium content.
Season with chili powder, ground cumin, and brown sugar. Pour in the vegetable broth and bring to a boil.
Taste and adjust the seasoning as needed.
Reduce the heat, cover, and let simmer for 20 minutes.
Stir occasionally to prevent sticking.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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