Spicy Black Bean Stew

A vegan stew that builds itself in the slow cooker over 6 to 8 hours. Black beans, green bell peppers, onions, carrots, celery, and hot chili peppers simmer in V8 juice until everything melds into a thick, spicy, deeply flavored bowl you can serve over rice, pasta, or a split baked potato.

Steaming the onions, peppers, and garlic in broth for three minutes before adding them to the slow cooker gives them a head start. This softens their raw edge and releases their aromatics so they contribute flavor from the start rather than staying sharp and crunchy for the first few hours.

The stew thickens naturally as the beans break down over the long cook. No flour, no cornstarch, just time doing its thing.

Kitchen Tips

• Don’t drain the canned black beans. The starchy liquid adds body to the stew.
• V8 juice adds a tomato-vegetable backbone without needing multiple cans of crushed tomatoes, sauce, and paste.
• Three teaspoons of chili powder plus the canned hot chili peppers give this real heat. Scale back the peppers if you want it milder.
• This freezes well for up to three months. Portion into containers before freezing for easy weeknight meals.

Variations

• Top with diced avocado, a squeeze of lime, and chopped cilantro for a Southwestern finish.
• Add a can of diced tomatoes with green chiles for even more texture and flavor.
• Stir in a cup of cooked rice directly into the stew during the last hour for a thicker, heartier version.