A cozy one-pot vegan stew where tender red kidney beans simmer in a tomato-rich sauce layered with warm spices. Hearty, budget-friendly, and deeply satisfying with a bright herb finish.
Sauté aromatics – Heat oil in a pot over medium heat, add onion, and cook until golden. Stir in garlic and cook 1 minute.
Build the base – Add tomato paste and cook for 2 minutes, stirring. Add chopped tomatoes and cook until the mixture becomes saucy.
Season it – Sprinkle in cumin, paprika, chili powder, and coriander; stir well to combine.
Simmer the stew – Add kidney beans and vegetable broth (or water). Bring to a boil, then reduce heat and simmer 20–25 minutes until thickened and flavorful.
Finish & serve – Season to taste with salt and black pepper. Garnish with chopped parsley or cilantro and serve hot with rice or bread.