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Pepper Stew

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6
Shared by: STL Veg Girl

Ingredients

  • 2 cups quinoa
  • 4 1/4 cups vegetable broth
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 leek cut in half lengthwise and sliced into thin moons
  • 1 jalapeno pepper seeded and diced
  • 8 ounces of mushrooms washed and roughly chopped
  • 4 cloves of garlic minced
  • 1 sweet potato cubed to 1-inch pieces (do not peel off skin)
  • 2 red bell peppers roughly chopped
  • 28 ounces fire roasted tomatoes
  • 14 ounces red kidney beans
  • 14 ounces pinto beans
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon ground cloves
  • 3 bay leaves
  • sea salt/ground pepper to taste
  • 2 cups baby kale roughly chopped
  • 2 teaspoons arrowroot
  • 4 teaspoons water
  • Italian parsley

Instructions

  • Cook the quinoa in four cups of vegetable broth and set aside.
  • Heat up a very large saucepan over high heat and add in the remaining broth. Begin to saute the carrots, celery, leek, jalapeno and mushrooms. As the mushrooms release their juices, add in the rest of the ingredients (through the salt and pepper). Mix well and bring to a boil, cover and bring it down to a simmer for 20 minutes. Add in the kale, mix and cover again for another 5 minutes.
  • Whisk together the arrowroot and water, pour into the sauce pan and gently stir. The mixture will become thick.
  • Plate one half cup of quinoa and scoop the stew on top. Garnish with fresh Italian parsley.

Bon appetit!