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- 1 tablespoon olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 bell pepper (green or orange), chopped - 1 cup mushrooms, sliced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup kale or spinach, chopped - 1 cup corn kernels (fresh or frozen) - Optional: 1-2 tablespoons lemon juice for brightness This stew shines with seasonal ingredients. Carrots and celery add crunch and color. The bell pepper brings a sweet taste. Mushrooms give a meaty feel, while black beans pack protein. Kale or spinach adds a lovely green touch. Using fresh corn gives a sweet burst of flavor. These ingredients not only taste great but are perfect for fall. No bell pepper? Use zucchini or squash instead. If you don't have kale, spinach works well too. Canned beans can swap for cooked lentils. For a thicker stew, add a potato or two. You can also use chicken broth if you prefer. No fresh corn? Frozen corn is a great choice. These swaps keep the stew tasty and fun! {{ingredient_image_1}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 large chopped onion. Cook until it turns translucent, about 5 minutes. 3. Next, add 3 minced garlic cloves. Sauté for another minute until you smell the garlic. 4. Stir in 2 diced carrots, 2 diced celery stalks, and 1 chopped bell pepper. Cook for 5-7 minutes until the veggies soften. 5. Add 1 cup of sliced mushrooms. Cook until they start to soften, about 3 minutes. 6. Mix in 1 can of drained and rinsed black beans and 1 can of diced tomatoes with their juices. 7. Pour in 4 cups of vegetable broth. 8. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to taste. 9. Bring this mix to a boil. 10. Once boiling, reduce the heat to low. Let it simmer for 20 minutes so the flavors blend. 11. In the last 5 minutes, add 1 cup of chopped kale or spinach and 1 cup of corn. Stir well. 12. If you want, add 1-2 tablespoons of lemon juice for a fresh taste. 13. Taste and adjust the seasoning if needed. - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: This recipe makes 6 servings. - Use fresh, seasonal veggies for a richer taste. - Let it simmer longer for deeper flavors. - Taste as you go; adjust salt and spices to your liking. - A splash of lemon juice brightens the stew's flavor. - Serve in cauldrons for a fun Halloween vibe. Add a plastic spider for a spooky touch! To make your Halloween Witches Brew Stew spookier, use fun serving dishes. I love using large cauldrons or deep bowls. These give it a witchy vibe. Garnish each bowl with fresh parsley. You can also add a dollop of sour cream for creaminess. For a fun touch, place a plastic spider or witch’s figurine on the rim. It adds a playful look that kids enjoy! Want to take the flavor up a notch? Consider adding a dash of hot sauce for heat. You can also mix in a tablespoon of soy sauce for umami. If you like it tangy, squeeze in some lemon juice. This brightens the stew and brings out the flavors. Don’t forget to adjust the salt and pepper to your taste. Always taste before serving! To get the best stew, start with a good sauté. Heat the olive oil well before adding the onions. This step builds flavor. Stir the veggies well and cook until they soften. This helps blend the flavors. Don’t rush the simmering stage. Let the stew sit on low heat for at least 20 minutes. This allows the spices to meld and creates a rich taste. Always add greens like kale near the end, so they stay bright and fresh! Pro Tips Enhance Flavor Depth: Consider adding a splash of balsamic vinegar or a dash of hot sauce for an extra layer of flavor that pairs beautifully with the spices. Vegetable Variations: Feel free to swap in your favorite seasonal vegetables such as pumpkin or zucchini to keep the stew fresh and interesting. Make It Heartier: For a more filling meal, add cooked quinoa or rice to the stew during the last few minutes of cooking. Storage Tips: This stew freezes well! Portion it out into airtight containers and store in the freezer for up to 3 months for quick meals. {{image_2}} This stew is perfect for vegetarians and vegans. It features black beans and vegetables, making it hearty and filling. You can skip any animal-based broth. Just use vegetable broth, which keeps the flavors rich. For added protein, consider using lentils or chickpeas. They also boost the stew's texture. You can add extra veggies like zucchini or bell peppers too. Feel free to swap ingredients based on your taste. If you don’t like black beans, try kidney beans or pinto beans. You can replace the kale with Swiss chard or collard greens. Love a creamy texture? Add in some diced potatoes. If you want a sweeter stew, toss in some sweet potatoes or butternut squash. If you like spice, this stew can easily heat up. Add diced jalapeños or a splash of hot sauce during cooking. You can also increase the smoked paprika for a smoky kick. Try adding crushed red pepper flakes for extra heat. Adjust the spice to your liking, and enjoy a warming bowl of your Witches Brew Stew! After enjoying your Halloween Witches Brew Stew, let it cool. Place the stew in an airtight container. Keep it in the fridge for up to five days. If you want it to last longer, consider freezing it. To reheat the stew, pour it into a pot. Warm it over medium heat, stirring often. You can also use the microwave. Heat it in a microwave-safe bowl, stirring every minute. Make sure it is hot all the way through before serving. For freezing, use a freezer-safe container. Leave some space at the top for expansion. To thaw, move the stew to the fridge overnight. You can also thaw it in the microwave. Just be careful to heat it evenly to prevent hot spots. Yes, you can make this stew ahead of time. It tastes even better the next day. Just let it cool and store it in the fridge. When you are ready to eat, heat it on the stove or in the microwave. This stew is perfect for meal prep. Many sides go well with this stew. Here are some great options: - Crusty bread or rolls - Cornbread muffins - A simple green salad - Roasted or sautéed vegetables - Rice or quinoa for a hearty meal These sides complement the flavors of the stew and add texture. To make this stew gluten-free, use gluten-free vegetable broth. Most canned beans and vegetables are gluten-free, but always check the labels. Avoid using any bread or croutons that contain gluten. This way, everyone can enjoy the spooky and savory stew! This blog post covered the key ingredients, cooking steps, and helpful tips for your Halloween Witches Brew Stew. We included ways to enhance flavors and presented variations to suit all diets. Don't forget storage tips for leftovers and answers to common questions. Now, you're ready to impress with a spooky, tasty stew. Enjoy crafting this dish for your Halloween festivities!

Halloween Witches Brew Stew

A spooky and delicious vegetable stew perfect for Halloween.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper (green or orange), chopped
  • 1 cup mushrooms, sliced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup kale or spinach, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1-2 tablespoons lemon juice (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Stir in the diced carrots, celery, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
  • Add the sliced mushrooms to the pot and cook until they begin to soften, about 3 minutes.
  • Stir in the black beans, diced tomatoes (with their juices), and vegetable broth.
  • Sprinkle in the cumin, smoked paprika, dried oregano, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and simmer for about 20 minutes, allowing flavors to meld together.
  • In the last 5 minutes of cooking, add the chopped kale (or spinach) and corn, stirring to combine. If desired, add lemon juice for extra flavor.
  • Taste and adjust seasoning as necessary.

Notes

Serve in large cauldrons or deep bowls for a festive touch.
Keyword Halloween, healthy, stew, vegetarian