Bean Stew (Vegan)

INGREDIENTS:

3/4 cup dried pinto beans
3/4 cup dried kidney beans
3/4 cup dried black beans
3/4 cup dried white beans
4 cups vegetable broth
8 cups water
1 onion, diced
1 head garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
2 28 oz cans crushed tomatoes
1/4 cup lime juice
1 tbsp chili powder
1.5 tbsp paprika
1 tbsp cumin
1 tsp oregano
1/2 tsp parsley
1/2 tsp thyme
1/4 tsp basil
1/2 tsp sage
1/4 tsp crushed red pepper flakes
1/2 tsp black pepper
1 1/2 tsp salt
1 or 2 bay leaves
1 tbsp cocoa powder

SUBSTITUTIONS:

~Instead of making your beans from scratch, you can use 1 15 oz can of each kind.

~Instead of making your own chili seasoning (the last 13 ingredients), you can use 1 or 2 packets of premade chili seasoning.

~You can use onion and garlic powder instead of onions and garlic. You can also adjust how much garlic you use to your taste.

~You can make this recipe oil free by using water to cook the onions and garlic instead of oil.

STEPS:

1) Add dried beans, water, and broth to instant pot. Cook on high pressure for 45 minutes, then allow a natural release for 15 minutes. Strain the beans.

2) To a large pot over medium heat, add the onions, garlic, and oil. Cook as much as you like.
Some days, I like to caramelize the onions for a softer flavor, but most days I just don't have the time, and I'll just saute everything for around 5 minutes. It's entirely up to you.

3) Turn the heat to low and add the tomato paste. Cook for around 5 minutes, until the tomato paste has softened and is fragrant.

4) Remove the pot from the heat. Add the tomatoes, seasonings, and lime juice. Mix well.

5) Mix in the beans.

6) Cover the pot with foil or a lid. Bake at 400 F for 2 hours.

7) Remove the bay leaves. You're ready to serve.

We like to eat this over baked potatoes, rice, and quinoa. We like this with corn chips. We've used this in nachos and over french fried and tater tots.