Three Bean Stew

Our friend @bestofvegan created a recipe made with mostly pantry ingredients and is ideal for a comforting family dinner or as a meal prep option for singles and couples. Topped with Good Foods’ delicious Avocado Salsa, this quick and easy dish will be a pantry staple.

Servings: 6


  • 1 can of black beans (15.5oz)
  • 1 can of garbanzo beans (15.5oz)
  • 1 can of kidney beans (15.5oz)
  • 4 1/2 cups of vegetable broth*
  • 3 Tbsp olive oil
  • 2 onions, diced
  • 4 garlic cloves, minced
  • 1 medium potato, diced
  • 1 cup (frozen) sweet corn kernels
  • 4 cups (frozen) chopped kale
  • 1 bell pepper, chopped (optional)
  • 1 can of diced tomatoes (14.5oz)
  • 1/4 cup tomato paste
  • Sea salt and pepper to taste
  • 1/2-1 tsp ancho chili powder**
  • 1/2-1 tsp cumin**
  • 1 tsp coconut sugar


  • 2 tbsp of Good Foods’ Avocado Salsa per serving (so 3/4 cup for 6 servings total)
  • Fresh cilantro


  1. Heat two tablespoons of oil in a large sauté pan.
  2. In a large pot, sauté the onions and garlic in the olive oil for 5 minutes over medium heat.
  3. Add the potato and bell pepper and cook for 5 more minutes.
  4. Then, add the broth, diced tomatoes, tomato paste, beans and seasonings. Cook for 10 more minutes.
  5. Lastly, add the corn and kale, reduce heat to low-medium and let simmer for 10 additional minutes.
  6. Serve with the Avocado Salsa and cilantro. Tip: this also tastes great with a slice of sourdough or pumpernickel bread with some cold vegan butter. Enjoy!

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