Vegetable and Bean Stew in a Multicooker

Name: Vegetable and Bean Stew in a Multicooker
Total time: 50 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Zucchini — 120 g; Bell peppers — 60 g; Tomatoes — 100 g; Onions — 40 g; Canned red beans — 80 g; Garlic — 2 g; Sunflower oil — 6 ml; Paprika — 0.5 g; Salt — 2 g; Parsley — 3 g

Zucchini, bell pepper, tomatoes, and red kidney beans slow-cooked in a multicooker with onion and garlic. A light, hearty vegetarian dish.

Time: 50 min
Serving: 220 kcal
Ingredients: ≈ $1.58
Protein: 9 g

Healthy Meat-free Hearty

Vegetable and Bean Stew in a Multicooker

Ingredients

1 Zucchini≈ $3.00 per kg 120 g
2 Bell peppers≈ $6.00 per kg 60 g
3 Tomatoes≈ $4.67 per kg 100 g
4 Onions≈ $1.60 per kg 40 g
5 Canned red beanspack 400 g ≈ $1.10 80 g
6 Garlic≈ $10.00 per kg 2 g
7 Sunflower oil 6 ml
8 Paprika to taste
9 Salt 2 g
10 Parsleypack 50 g ≈ $1.50 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Cut zucchini¹, bell² pepper, and tomatoes³ into 2 cm cubes; finely chop the onion⁴ and slice the garlic⁶ into thin plates.
Sauté the onion⁴ on the *Sauté* setting for 3 minutes, then add the bell² pepper and zucchini¹, cooking for another 5 minutes while stirring.
Add the tomatoes³, garlic⁶, drained kidney beans, paprika, and salt; stir to combine.
Cook on *Stew* for 30 minutes until the zucchini¹ is tender; finish by sprinkling with chopped parsley¹⁰.

Tips

Why it works: Sauté the onion first to soften it and release its sweetness before adding harder veggies, which prevents burning and blends flavors evenly. Cut veggies to 2cm cubes so they cook uniformly without mushiness or undercooked centers.
Substitutions: Use 60g frozen peas instead of bell pepper for a sweeter, softer texture. Replace red beans with 80g canned chickpeas for a nuttier taste and firmer bite.
Common mistakes: Overcooking the stew makes tomatoes turn to pulp and beans turn mushy; check for a slightly firm texture in beans and bright color in tomatoes after 25 minutes.
Storing and reheating: Stays fresh for 4 days in the fridge; reheat in the microwave for 2 minutes, stirring halfway. Freeze for 3 months if adding 10g extra tomato paste before cooking.
Serve with: Pair with 50g cooked brown rice or 1 slice of whole-grain toast to balance the stew’s acidity and add fiber for a filling lunch.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

Comments 0

No comments yet.

Nutrition

Per serving and share of 2000 kcal

Calories	220 kcal	11%
Protein	9 g	12%
Fat	7 g	10%
Carbs	31 g	12%
Per 100 g	53 kcal

Cost

≈ $1.58per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is tomatoes.

You will need

Multicooker

Plan a week

The planner adds the other meals to fit your budget and goal and builds the shopping list.

What to cook

What to cook with zucchini What to cook with beans What to cook with tomatoes What to cook with bell peppers

In collections

What to cook without an oven65 recipes

What to cook cheaply and well62 recipes

Similar

All lunches

Stuffed Zucchini with Chicken Liver and Rice Lunch1 h 10 min562 kcal≈ $1.70

Кабачки, фаршированные креветками, с лимонным соусом Lunch50 min679 kcal≈ $4.42

Zucchini Summer Delight Lunch50 min519 kcal≈ $3.06

Ratatouille with Rice Lunch50 min458 kcal≈ $2.83