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25 Hearty Vegetarian Stew Recipes for Cold Weather

By: Shivani Choudhary
Updated On: February 19, 2025

As winter's chill wraps around you like a cloak, you're likely craving warm, comforting meals that will make you feel cozy and happy. Hearty stews are the perfect solution, filled with yummy vegetables and beans that will make your taste buds dance. They are easy to make and will keep you warm on a cold day.

Try Butternut Squash and Lentil Stew or Vegetable and Bean Chili, and discover the joy of warm and delicious meals. You can find many more recipes like these that will become your cold-weather staples. Get ready to cozy up with a warm bowl of goodness and make this winter a delicious one!

25 Hearty Vegetarian Stew Recipes

1. Butternut Squash and Lentil Stew

Hearty butternut squash and lentil stew perfect for a cold winter's night.

Ingredients

  • 1 large butternut squash
  • 1 cup brown or green lentils
  • 2 medium onions
  • 3 cloves garlic
  • 2 medium carrots
  • 2 medium potatoes
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Peel and dice the butternut squash into 1-inch cubes.
  2. In a large pot, sauté the diced onions and minced garlic until softened.
  3. Add the lentils, diced carrots, and potatoes to the pot, cooking for 5 minutes.
  4. Add the vegetable broth, diced tomatoes, and thyme to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
  6. Add the cubed butternut squash to the pot and continue simmering for an additional 20-25 minutes.
  7. Season the stew with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

2. Vegetable and Bean Chili

Hearty Vegetable and Bean Chili is a flavorful and nutritious stew option.

Ingredients

  • 1 large onion
  • 3 cloves of garlic
  • 2 medium bell peppers
  • 2 medium zucchinis
  • 1 large can of diced tomatoes
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste

Instructions

  1. Chop the onion, garlic, bell peppers, and zucchinis into small pieces.
  2. In a large pot, sauté the chopped vegetables in a little bit of oil until they are tender.
  3. Add the diced tomatoes, kidney beans, black beans, cumin, and chili powder to the pot.
  4. Season with salt and pepper to taste.
  5. Let the chili simmer for at least 30 minutes to allow the flavors to meld together.
  6. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

3. Roasted Vegetable Stew

Hearty roasted vegetable stew filled with tender vegetables and rich flavors.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss onion, garlic, carrots, potatoes, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the preheated oven for 30 minutes, or until the vegetables are tender.
  4. In a large pot, combine roasted vegetables, diced tomatoes, vegetable broth, and thyme.
  5. Bring the stew to a boil, then reduce heat and simmer for 20 minutes.
  6. Season with salt and pepper to taste, then serve hot.

4. Mushroom and Barley Stew

Hearty mushroom and barley stew perfect for a cold winter's night.

Ingredients

  • 2 cups mixed mushrooms
  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 1 teaspoon dried thyme
  • Salt and pepper

Instructions

  1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
  2. Add the mushrooms and cook until they release their liquid and start to brown.
  3. Add the barley, vegetable broth, and thyme to the pot.
  4. Bring the stew to a boil, then reduce the heat and let it simmer for 40 minutes.
  5. Season the stew with salt and pepper to taste.
  6. Serve the stew hot, garnished with fresh herbs if desired.

5. Spicy Pumpkin Stew

Spicy Pumpkin Stew is a flavorful and nutritious vegetarian dish.

Ingredients

  • 1 small pumpkin
  • 2 medium onions
  • 3 cloves garlic
  • 1 red bell pepper
  • 2 medium tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can chickpeas
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin in half and roast for 30 minutes.
  3. Chop the onions, garlic, and red bell pepper.
  4. In a large pot, sauté the chopped onions, garlic, and red bell pepper.
  5. Add the cumin, smoked paprika, and cayenne pepper to the pot and cook for 1 minute.
  6. Add the roasted pumpkin, chickpeas, and vegetable broth to the pot.
  7. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs if desired.

6. Lentil and Vegetable Curry

Hearty and flavorful lentil and vegetable curry made with red lentils and a variety of spices.

Ingredients

  • 1 cup red lentils
  • 2 medium onions
  • 3 cloves garlic
  • 1 medium carrot
  • 1 medium potato
  • 1 large red bell pepper
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. Chop the onions, garlic, carrot, potato, and red bell pepper into bite-sized pieces.
  3. Heat the olive oil in a large pot over medium heat.
  4. Add the onions and cook until they are translucent, about 5 minutes.
  5. Add the garlic, carrot, potato, and red bell pepper, and cook for an additional 5 minutes.
  6. Add the cumin, curry powder, and turmeric, and cook for 1 minute.
  7. Add the diced tomatoes, vegetable broth, and lentils, and stir to combine.
  8. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
  9. Season with salt and pepper to taste, and serve hot.

7. Minestrone Stew

Hearty Italian Minestrone Stew with vegetables and beans.

Ingredients

  • 1 can diced tomatoes
  • 1 can kidney beans
  • 1 can cannellini beans
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 1 can vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 cup small pasta

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery and cook until tender.
  3. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, basil, and oregano.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add small pasta and cook until al dente.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh basil leaves if desired.

8. Black Bean and Sweet Potato Stew

Hearty black bean and sweet potato stew perfect for a cold winter's night.

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, cumin, and smoked paprika, and cook for 1 minute.
  4. Add the sweet potatoes, black beans, red bell pepper, and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped fresh herbs, if desired.

9. Cauliflower and Chickpea Stew

Hearty and flavorful, this stew combines cauliflower and chickpeas in a rich broth.

Ingredients

  • 1 head of cauliflower
  • 1 can of chickpeas
  • 2 tablespoons of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 can of diced tomatoes
  • 4 cups of vegetable broth
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Add the cauliflower and cook until it starts to soften, about 5 minutes.
  5. Stir in the cumin and paprika.
  6. Add the chickpeas, diced tomatoes, and vegetable broth.
  7. Bring the stew to a boil, then reduce the heat and let simmer for 20-25 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs if desired.

10. Golden Vegetable Stew

Delicious Golden Vegetable Stew with a blend of sautéed vegetables and savory broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional 1 minute.
  4. Add the chopped carrots and potatoes, cooking for 5 minutes.
  5. Pour in the vegetable broth and add the dried thyme.
  6. Bring the mixture to a boil, then reduce the heat and let simmer for 20 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy.

11. Vegetable and White Bean Stew

Hearty Vegetable and White Bean Stew filled with tender vegetables and beans.

Ingredients

  • 1 can white beans
  • 2 medium carrots
  • 2 medium potatoes
  • 1 large onion
  • 3 cloves garlic
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Chop the onion, carrots, and potatoes into bite-sized pieces.
  2. In a large pot, sauté the chopped onion and garlic until softened.
  3. Add the chopped carrots and potatoes and cook for 5 minutes.
  4. Add the white beans, vegetable broth, diced tomatoes, and thyme.
  5. Season with salt and pepper to taste.
  6. Bring the stew to a boil, then reduce heat and simmer for 30 minutes.
  7. Serve hot, garnished with fresh herbs if desired.

12. Stuffed Pepper Stew

Hearty Stuffed Pepper Stew filled with bell peppers and savory vegetables.

Ingredients

  • 4 bell peppers, diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for an additional minute.
  4. Add diced bell peppers and cook until tender, about 5 minutes.
  5. Pour in vegetable broth, diced tomatoes, and paprika.
  6. Season with salt and pepper to taste.
  7. Bring stew to a boil, then reduce heat and simmer for 20 minutes.
  8. Serve hot, garnished with chopped fresh herbs if desired.

13. Spinach and Chickpea Stew

Spinach and chickpea stew is a nutritious and flavorful vegetarian dish.

Ingredients

  • 1 can chickpeas
  • 2 cups fresh spinach
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 celery stalk
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender.
  3. Add the chickpeas, vegetable broth, diced tomatoes, and cumin to the pot.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  5. Stir in the fresh spinach and cook until wilted.
  6. Season the stew with salt and pepper to taste.
  7. Serve hot and enjoy.

14. Carrot and Ginger Stew

Carrot and Ginger Stew is a flavorful and nutritious vegetarian dish.

Ingredients

  • 2 medium carrots
  • 1 medium onion
  • 2 inches ginger
  • 2 cloves garlic
  • 2 medium potatoes
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Peel and chop the carrots, onion, ginger, and garlic.
  2. In a large pot, sauté the chopped onion, ginger, and garlic in a little water until softened.
  3. Add the chopped carrots and potatoes to the pot and stir to combine.
  4. Pour in the diced tomatoes and vegetable broth, and add the cumin.
  5. Bring the stew to a boil, then reduce the heat and let simmer for 30 minutes.
  6. Season the stew with salt and pepper to taste.
  7. Serve the stew hot, garnished with fresh herbs if desired.

15. Vegetable and Lentil Tagine

A flavorful and aromatic North African stew made with lentils and vegetables.

Ingredients

  • 1 cup red or brown lentils
  • 2 medium onions
  • 3 cloves garlic
  • 2 medium carrots
  • 2 medium potatoes
  • 1 large red bell pepper
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions and cook until they are softened, about 5 minutes.
  3. Add the garlic, carrots, potatoes, and bell pepper, and cook for another 5 minutes.
  4. Stir in the cumin, smoked paprika, salt, and pepper.
  5. Add the lentils, vegetable broth, and diced tomatoes.
  6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
  7. Serve the tagine hot, garnished with fresh herbs if desired.

16. Eggplant and Tomato Stew

Delicious vegetarian stew with eggplant and tomato.

Ingredients

  • 2 medium eggplants
  • 3 medium tomatoes
  • 1 large onion
  • 3 cloves garlic
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute.
  4. Add the diced eggplant and cook until it starts to brown, about 5 minutes.
  5. Add the diced tomatoes, vegetable broth, and dried oregano.
  6. Season with salt and pepper to taste.
  7. Bring the stew to a boil, then reduce the heat and simmer for 20-25 minutes.
  8. Serve hot, garnished with fresh herbs if desired.

17. Butternut Squash and Apple Stew

Hearty butternut squash and apple stew perfect for a chilly fall evening.

Ingredients

  • 1 large butternut squash
  • 2 apples, peeled and chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
  3. In a large Dutch oven, heat the olive oil over medium heat.
  4. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for an additional minute.
  6. Add the chopped squash, apples, cumin, smoked paprika, salt, and pepper.
  7. Pour in the vegetable broth and bring the mixture to a boil.
  8. Cover the Dutch oven and transfer it to the preheated oven.
  9. Bake for 30-40 minutes, or until the squash is tender.
  10. Serve hot, garnished with fresh herbs if desired.

18. Hearty Vegetable Stew

Hearty Vegetable Stew is a comforting and flavorful dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 cup diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the chopped carrots and potatoes, cooking for 5 minutes.
  5. Stir in the diced tomatoes, vegetable broth, and dried thyme.
  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy.

19. Lentil and Mushroom Bolognese

Hearty lentil and mushroom bolognese stew for a comforting meal.

Ingredients

  • 1 cup brown or green lentils, rinsed and drained
  • 2 cups mixed mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Olive oil, for cooking

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and carrot until the vegetables are tender.
  2. Add the sliced mushrooms and cook until they release their liquid and start to brown.
  3. Stir in the lentils, diced tomatoes, vegetable broth, tomato paste, basil, oregano, salt, and pepper.
  4. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
  5. Serve the bolognese stew hot, garnished with fresh herbs or grated cheese, if desired.

20. Smoky Vegetable Stew

Hearty and flavorful stew packed with smoky vegetables.

Ingredients

  • 1 large onion
  • 3 cloves of garlic
  • 2 medium carrots
  • 2 medium potatoes
  • 1 large red bell pepper
  • 1 can diced tomatoes
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cups vegetable broth

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, carrots, potatoes, and red bell pepper, cooking for an additional 5 minutes.
  4. Stir in the smoked paprika, cumin, salt, and pepper.
  5. Add the diced tomatoes and vegetable broth, bringing the mixture to a boil.
  6. Reduce the heat to low and simmer, covered, for 30 minutes.
  7. Serve hot, garnished with fresh herbs if desired.

21. Chickpea and Spinach Stew

Hearty and flavorful stew made with chickpeas and spinach.

Ingredients

  • 1 can chickpeas
  • 2 cups fresh spinach
  • 2 medium onions
  • 3 cloves garlic
  • 1 medium carrot
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add the onions and cook until they are translucent.
  3. Add the garlic and carrot, cook for 5 minutes.
  4. Stir in cumin, chickpeas, diced tomatoes, and vegetable broth.
  5. Bring the stew to a boil, then reduce heat and let simmer.
  6. Add the fresh spinach and cook until wilted.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

22. Vegetable and Bean Feijoada

A hearty, Brazilian-inspired stew made with vegetables and beans.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large red bell pepper, chopped
  • 2 cups cooked kidney beans
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent.
  3. Add the carrots, potatoes, and red bell pepper, and cook for 5 minutes.
  4. Stir in the cooked kidney beans, vegetable broth, cumin, and oregano.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  6. Season the stew with salt and pepper to taste.
  7. Serve hot, garnished with chopped fresh herbs, if desired.

23. Green Lentil and Vegetable Stew

Hearty and comforting stew made with green lentils and various vegetables.

Ingredients

  • 1 cup green lentils
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. In a large pot, sauté the onion, garlic, carrots, potatoes, and red bell pepper in a little water until tender.
  2. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
  4. Season the stew with salt and pepper to taste.
  5. Serve the stew hot, garnished with fresh herbs if desired.

24. Vegetable and Mushroom Bourguignon

Hearty French-inspired stew with rich flavors and tender vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 cup vegetable broth
  • 1 cup red wine
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the sliced mushrooms and cook until they release their liquid and start to brown.
  5. Add the chopped carrots and potatoes, vegetable broth, red wine, and dried thyme.
  6. Season with salt and pepper to taste, then bring the mixture to a boil.
  7. Reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
  8. Serve hot, garnished with fresh herbs if desired.

25. Sweet Potato and Black Bean Stew

Hearty sweet potato and black bean stew for a comforting meal.

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans
  • 1 onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Peel and dice the sweet potatoes into large chunks.
  2. Heat oil in a large pot over medium heat and sauté the onion until softened.
  3. Add the garlic and red bell pepper and cook for an additional 2 minutes.
  4. Add the sweet potatoes, black beans, vegetable broth, diced tomatoes, and cumin to the pot.
  5. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot and enjoy.

Conclusion

You'll love these hearty vegetarian stew recipes. Try the Butternut Squash and Lentil Stew, it's a favorite. For example, serve it with crusty bread on a chilly evening, and you'll feel cozy and satisfied, perfect for cold weather. It's a great way to warm up and enjoy a comforting meal, packed with nutritious ingredients like sweet potatoes and black beans.

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
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