Ingredients for 6 servings:
1. 1/2 cup dried kidney beans (or one can pre-cooked beans)
2. 2 -3 cups water (you could use vegetable stock)
3. 2 -3 cloves garlic, chopped coarsely (more if you are a garlic lover)
4. 1 small yellow onion, diced.
5. 1 large potato, diced (do not pre-cook)
6. 1 carrot, chopped coarsely,size is not too important.
7. 1 portabella mushroom, sliced in 1 inch pieces
8. 1 -2 teaspoon salt
9. 1 -2 teaspoon pepper
10. 1 -2 teaspoon chili powder
11. 2 -3 tablespoons flour or 2 -3 tablespoons cornstarch

Directions:
1. Soak the beans overnight.
2. Rinse and cook for 1/2 hour.
3. (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
4. Add the vegetables and bring back to boil.
5. Simmer, covered, until the potato and beans are thoroughly cooked.
6. Takes about 1 hour, the longer it simmers the better its flavour.
7. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
8. Add to the stew and bring to a boil.
9. Boil for 5 minutes, stirring often to prevent sticking.
10. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
11. A few teaspoons nutritional yeast flakes for added flavour if desired.
12. This stew refrigerates and freezes well.

Enjoy your meal!