A comforting and flavorful stew perfect for chilly evenings.
Heat a large pot over medium heat and add the olive oil.
Ensure the oil is hot before adding the vegetables to enhance their flavor.
Add the chopped onion, minced garlic, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables are tender.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the chili powder and ground cumin, cooking for an additional minute to release their aromas.
Toast the spices briefly to enhance their flavor.
Pour in the vegetable broth, one can of kidney beans, the frozen corn, and black pepper. Bring the mixture to a boil.
Stir occasionally to prevent sticking.
Blend the stewed tomatoes and the second can of kidney beans until smooth, then add this mixture to the pot.
Blending the beans creates a creamy texture without adding dairy.
Season with salt to taste, reduce the heat, cover, and simmer for 15 minutes.
Taste the stew before adding salt to avoid over-seasoning.
Let the stew cool slightly before serving. Garnish with fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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