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cowboy beans recipe vegan gluten free high protein vegetarian bean soup recipes healthy bean stew with barbecue beans

Cowboy Beans (Vegan/Vegetarian)

Kelly Jensen
This vegetarian & vegan cowboy beans recipe is a high protein lunch or dinner, made with pinto, navy, and kidney beans and loaded with fresh vegetables & spices!
5 from 8 votes
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Cook Time 35 minutes
Total Time 35 minutes
Course Dinner, Lunch, Soup
Cuisine American, Southwest
Servings 8 servings
Calories 260 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1 14-ounce can pinto beans drained and rinsed
  • 1 14-ounce can navy beans drained and rinsed
  • 1 14-ounce can kidney beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 14 ounce Diced Tomatoes
  • 1 bell pepper diced
  • 1 cup sweet corn
  • 3 cups Vegetable Stock
  • 2/3 cup barbecue sauce
  • 1 jalapeno sliced, optional for heat

Instructions
 

  • Heat the olive oil in a large Dutch oven (or heavy lidded pot) over low heat. Add the olive oil, onions, and garlic and sauté over low heat for 5 to 6 minutes until the vegetables begin to soften. 
  • Add the beans, chili powder, onion powder, diced tomatoes, bell pepper, corn, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes over low heat.
  • After the stew has cooked for 30 minutes and the veggies have softened, stir in the barbecue sauce. Test stew and adjust seasoning to taste.
  • When ready to serve, top with fresh herbs and jalapenos (if desired) and enjoy!

Nutrition

Calories: 260kcalCarbohydrates: 46gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 858mgPotassium: 700mgFiber: 10gSugar: 13gVitamin A: 706IUVitamin C: 28mgCalcium: 108mgIron: 3mg
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