Explore this recipe
Category
Cuisine
Diet
Required Equipment
- Dutch oven
- Wooden spoon
- Ladle
Utilized Devices
Cooking Techniques
- sweating aromatics
- toasting spices
- simmering
- mashing for body
Ingredients
- 30 mlAvocado oil
- 200 gYellow onion — diced
- 12 gGarlic — minced
- 15 gJalapeño — minced
- 250 gRoasted red bell peppers — diced
- 30 gTomato paste
- 4 gGround cumin
- 2 gSmoked paprika
- 30 gChipotles in adobo — minced
- 7 gKosher salt — divided
- 1260 gBlack beans — drained and rinsed
- 960 mlVegetable broth
- 240 mlFire-roasted crushed tomatoes
- 150 gSweet corn kernels
- 30 mlLime juice
- 30 gCilantro — chopped
- 120 gPlant-based yogurt — for serving
Instructions
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.
Finish with lime juice and cilantro; ladle into bowls and top with dollops of plant yogurt and extra herbs.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓17 g fiber per serving
- ✓Beans + corn deliver 20 g plant protein
- ✓Naturally gluten-free and dairy-free
Dietary Notes
Compliant With
Allergens
- Contains nightshades (peppers, tomatoes)
FAQ
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 up to 5 days or freeze for 3 months; thaw and rewarm gently with extra broth.
Nutrition
| Calories | 360 |
| Protein | 20 g |
| Carbs | 52 g |
| Fat | 10 g |