Wednesday, November 4, 2009


This hearty, gluten-free, lowfat and colorful stew is perfect for autumn. The flavor is rich and satisfying, and if you use canned beans, this beautiful dish will be done in minutes. Follow instructions to make the stew as spicy as you prefer. Serve on rice, in a tortilla, over steamed broccoli, or on its own. Versatile and delicious!

Serves 6


1 cup chopped onion

3/4 cup diced boiled yam 

2 cups cooked, drained black beans

1 cup canned crushed tomatoes

2 garlic cloves, minced

2 T chopped fresh cilantro

2 tsp olive oil

1/4 tsp unsweetened cocoa

1/4 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp ground coriander

1/2 tsp ancho chile powder (mllder) or 1/2 tsp chipotle chile powder (hotter)

1/2 tsp salt


Heat onions in oil on low flame, covered, until soft. Add flavorings, stirring for a minute. Then mix in yams, beans and tomato. Serve when heated through.

Here's another hearty, easy, gluten-free vegetarian main dish.


cinnamonquill said...

Love that this has cocoa in it. I'm always looking for new soup and stew recipes.

Rita said...

This stew is beautiful and so nutritious! I'm thinking great leftovers for a quick lunch. Thanks for posting.

G.F.Veg said...

i think it's the mix of spices that give this dish it's depth. enjoy!

G.F.Veg said...

hi rita,
that's just what i did--had it for dinner and then a couple of lunches after that. freezes well, too.

NaTy said...

oh, so excited to discover your blog. i can never have too many gluten free blogs to read. :)
i'm even more intrigued because i'm trying to cut down on my meat consumption.
erin@ glutenfreewithapurpose

G.F.Veg said...

thanks for writing-glad you like it here. hope you've subscribed!