Bean & Vegetable Stew

- 1 Tbsp coconut oil
- 2 large onions, finely chopped
- 3 garlic cloves, crushed
- 2 large carrots, chopped
- 2 celery stalks, sliced
- 2 medium potatoes, cubed
- 1 yellow or green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 tsp cumin
- 1 Tbsp chili powder
- 1½ cups vegetable stock
- 1 can crushed tomatoes
- 2 cans beans, drained and rinsed (try two different types of beans)
- 5 zucchini, thickly sliced
- 1 Tbsp nutritional yeast (optional)

In a large saucepan, heat oil over medium heat. Cook onions, garlic, carrots, celery, potato cubes and pepper until onion has softened, about 3-4 minutes. Stir in mushrooms, cumin and chili powder.

Add the stock and tomatoes. Bring to a boil, then cover and simmer for 20 minutes.

Stir in beans, zucchini and the yeast (if using). Cook uncovered for 10 minutes.

Serve over brown rice.