Fall Vegetable Stew

For students in Montreal, October is the month of extreme stress and cold rain. Having experienced both this past weekend, I can attest to the curative power of this stew. This recipe is extremely flexible–feel free to add the red beans that the New York Times recommends or other vegetables like celery or beets. The spice-averse should definitely dial down the cayenne–this stew has a unapologetically spicy kick.

Adapted from the New York Times’ Red Bean Stew

3 tablespoons olive oil

1 medium onion, diced

4 carrots, peeled and chopped

3 bell peppers (I used red, yellow, and green), diced

4 garlic cloves, diced

2 tablespoons sweet paprika

1 teaspoon smoked paprika

1 can diced tomatoes

5 cups chicken broth

2 teaspoons cayenne

2 tablespoons balsamic vinegar

Salt, to taste

Yogurt or sour cream, to top (optional, but amazing)

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and bell peppers, and cook for 8-10 minutes until softened. Stir in the garlic and paprikas and cook for 1-2 minutes. Add the diced tomatoes and chicken broth, partially cover, and let simmer for 1 hour. Add the cayenne, balsamic vinegar, and salt, and let simmer for an additional 10 minutes. Enjoy!


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