Dinner / Latin American
Smoky Chipotle Black Bean Stew
One-pot black bean stew with roasted peppers, sweet corn, and lime crema for cozy weeknight bowls.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Warm avocado oil in a Dutch oven over medium heat; sweat onion with a pinch of salt for 5 minutes until translucent.
Add garlic, jalapeño, roasted peppers, tomato paste, cumin, paprika, and chipotles; cook 2 minutes, stirring, until fragrant.
Stir in black beans, vegetable broth, tomatoes, and corn; bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally.
Mash a cup of beans against the pot with a spoon to thicken, then simmer 5 minutes more. Mash only some beans so the stew thickens while retaining whole beans for texture.
Finish with lime juice and cilantro; ladle into bowls and top with dollops of plant yogurt and extra herbs.
0 of 5 steps complete
A little kitchen know-how
- Blend one cup of stew for an ultra-creamy texture and stir back in.
- Add diced sweet potato for extra bulk; simmer until tender.
- Smoked salt intensifies the campfire flavor if you have it.
Make it yours & keep it well
Use pinto beans instead of black beans, keeping the drained quantity similar.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Freeze suitable portions without yogurt or cilantro. Loosen the thawed stew with broth when warming.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
360 kcal · Protein 20 g · Carbohydrates 52 g · Fat 10 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use dry beans?
Yes—soak 1 1/2 cups dry black beans overnight, cook until tender beforehand, then proceed with the recipe.
How long does it keep?
Refrigerate for up to 48 hours or freeze for 3 months; thaw and rewarm gently with extra broth.
How do I make it less smoky-hot?
Start with less chipotle and add more after tasting. Offer extra at the table rather than trying to dilute an overly hot whole pot.
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