Tertiary-Spiced Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty and warming stew featuring a blend of four beans infused with a balanced tertiary spice mix for depth and warmth. This mediterranean (vegan) ready in about 50 minutes pairs canned black beans, canned kidney beans, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup canned black beans
• 1 cup canned kidney beans
• 1 cup canned chickpeas
• 1 cup canned navy beans
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalk
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 3 cups vegetable broth
• 1 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Toast spices with vegetables for 1-2 minutes to release their aroma.
3. Step 3: Add 1 cup each of canned black beans, kidney beans, chickpeas, and navy beans, rinsed and drained, along with 3 cups vegetable broth and 1 cup diced tomatoes. Stir to combine.
4. Step 4: Bring the stew to a simmer, reduce heat to low, cover, and cook for 25 minutes to allow flavors to meld.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning if needed.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.