Vegetarian Pinto Bean Stew

I'm ready to lighten things up a bit, how about you? Yea, I thought so:@) This Vegetarian Pinto Bean Stew is loaded with lots of healthy veggies yet hearty enough for cold winter days. One of the things I love about it is, while it has some chili powder in it, it's not overly southwestern in flavor. That's good for me because I already make chili and have a Chalupa recipe that's a staple in my freezer, this broadens my bean repertoire. And there's no such thing as eating too many beans... This makes the 80th post containing my ~bean~ label!

I'll list what I did below, you can click the link for the original recipe and instructions.

Vegetarian Pinto Bean Stew-adapted from Taste of Home
2 C water
1 C dry pinto beans, sorted and rinsed
1/2 tsp salt
1/2 C carrot, 1/4" sliced, then cut slices into four pieces
1 stalk celery, 1/4" sliced
1-2 cloves garlic, minced
3/4 tsp chili powder
1/4 tsp smoked paprika
dash cayenne pepper-I did not use this
1 Tblsp dried, minced onion
1 C frozen corn, thawed
1 medium green bell pepper, diced
14.5 oz can diced tomatoes with juice-I used petite diced but suggest regular dice
1 Tblsp tomato paste
1 tsp of your favorite seasoned salt
2 tsp vinegar-I used cider
1/4 tsp sugar
Sprinkling of shredded cheddar cheese for serving if desired-I desired 

1. Boil water in heavy pot. Add beans and 1/2 tsp salt, return to boil and reduce to barely a bubble with lid just a tad cocked (I leave a 1/8" crack). Cook beans for one hour.
2. Add carrot, celery, garlic, chili powder, cayenne (if using), onion, bell pepper, tomatoes, tomato paste and 1 tsp seasoned salt. Bring back to boil, reduce to barely a bubble with lid cocked again. Cook until beans and veggies are tender, 1+ hour (depends on the age of your beans).
3. Stir in vinegar and sugar.
4. Serve with cheese if desired. 

Eat well and have a happy day:@)