Mexican Ranchero Amaranth Stew

Name: Mexican Ranchero Amaranth Stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup amaranth*; 1 tablespoon olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 jalapeno, cored and diced; 2 bell peppers, cored and diced; 3 cups vegetable broth; 1 (14.5 ounce) can crushed fire roasted tomatoes; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 to 1 teaspoon cayenne (depending on how hot you like it); 1 (15 ounce) can black beans, drained and rinsed; 1/2 cup chopped cilantro; juice of 1 lime; 2 avocados

Instructions

Prep:5minCook:40min

I tried this recipe out, but it felt like it was missing a savory something. For example, I recently made a vegetarian Shepard’s pie, and added miso to the filling. That rounded it out and gave it that umami, rich flavor- I was very impressed with the result! Unfortunately this dish for me was bland. I don’t think miso would work here? I had to halve the hotness because my partner doesn’t like spicy, so perhaps it was that. But even adding more spice back in to my dish, I didn’t feel satisfied after eating a whole bowl, though I did feel full. I know it was very healthy though! Maybe you have a suggestion of what could be added to help?

Updated at: Wed, 03 Jun 2026 01:45:46 GMT