Hearty Latin Stew

A filling, plant-based stew that gets its heft from a combination of brown rice, bulgur, and chickpeas. Stewed tomatoes, corn, green beans, diced red chiles, and chili powder build a spicy, Latin-flavored broth that simmers everything together into a thick, satisfying bowl.

Cooking the brown rice and bulgur together before adding them to the stew ensures both grains are fully cooked and tender. Brown rice takes longer than bulgur, so cooking them as a pair first means they’re ready when the stew comes together.

The stew itself is straightforward: heat the green beans and chiles with the spices, mix in the remaining ingredients, and simmer for 15 to 30 minutes until everything is warmed through and the flavors have blended. The chickpeas add protein and creaminess, the corn adds sweetness, and the tomatoes tie it all together.

Kitchen Tips

• Simmer longer (closer to 30 minutes) for a thicker stew as the liquid reduces and the grains absorb more broth.
• Drain and rinse the canned chickpeas before adding. The canning liquid can taste tinny and adds excess sodium.
• Taste and adjust the heat. Start with the chili powder and add hot sauce to your preference.

Variations

• Add cubed sweet potato for extra heartiness and natural sweetness.
• Stir in a squeeze of fresh lime juice and chopped cilantro before serving.
• Top with diced avocado and a scoop of salsa for a Tex-Mex finish.