This Chipotle Black Bean Stew is a comforting, protein-packed vegan dish that’s both hearty and satisfying.
Rich in fiber, low in saturated fat, and brimming with bold Mexican-inspired flavors, it’s perfect for busy weeknights or meal prep.
Simple to make and budget-friendly, this stew delivers wholesome nutrition and warming taste in just a few easy steps.
Chipotle Black Bean Stew
Equipment
- 1 large heavy-based pan
- 1 wooden spoon or spatula
- Measuring Spoons
- Measuring cups
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves crushed
- Pinch of sea salt and ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp dried oregano
- 2 tbsp chipotle paste
- 2 tbsp tomato puree
- 470 g 2.25 cups canned black beans, drained and rinsed
- 800 g 14 oz canned plum tomatoes
- 75 ml ⅓ cup vegetable stock
- Juice of 1 lime
- 5 g ⅓ cup fresh coriander (cilantro), chopped
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment. Chop the onion finely so it cooks evenly, and crush the garlic cloves to release their full aroma. Measure out your spices, chipotle paste, and tomato puree. Drain and rinse the canned black beans thoroughly to remove excess liquid and improve texture. Open the canned plum tomatoes and have them ready for easy addition.
- Heat the Pan: Place a large, heavy-based pan over medium-low heat. Add 1 tablespoon of olive oil and allow it to warm gently. You want the oil to shimmer slightly, but not smoke. A heavy-based pan ensures even cooking and prevents the onions and garlic from burning while releasing their natural sweetness.
- Sauté Onion and Garlic: Add the finely chopped onion and crushed garlic to the warmed oil. Stir frequently with a wooden spoon, ensuring the garlic does not stick or brown too quickly. Cook gently for 3–4 minutes, until the onions are translucent and tender. This slow cooking develops the base flavor for your stew and releases a fragrant aroma that signals the start of a rich, flavorful dish.
- Season the Base: Sprinkle in a pinch of sea salt and ground black pepper. Add ½ teaspoon each of ground cumin, paprika, and dried oregano. Stir continuously to coat the onions and garlic evenly with the spices. The warmth of the pan will toast the spices lightly, enhancing their flavor. Then, mix in 2 tablespoons of chipotle paste and 2 tablespoons of tomato puree. Stir until all the ingredients form a thick, aromatic paste that clings to the onions.
- Add Tomatoes and Beans: Carefully pour in the 800 g of canned plum tomatoes. Use your spoon to break the tomatoes slightly, creating a chunky, stew-like consistency. Add the drained and rinsed black beans and the 75 ml of vegetable stock. Stir thoroughly to combine all ingredients. The beans absorb the flavors of the tomato and spices as the stew simmers, creating a rich, hearty texture.
- Simmer the Stew: Bring the mixture to a gentle simmer over medium heat. Once bubbling, reduce the heat slightly to maintain a gentle simmer. Allow the stew to cook for 15 minutes, uncovered, stirring occasionally to prevent sticking. During this time, the flavors meld together, the tomatoes soften, and the sauce thickens naturally. Taste occasionally and adjust seasoning if needed.
- Add Freshness at the End: Once the stew has thickened and the flavors have developed, remove the pan from heat. Squeeze the juice of 1 lime over the stew to brighten the flavors. Sprinkle in 5 g of chopped fresh coriander (cilantro) and stir gently to distribute the freshness evenly. The lime juice and coriander add a vibrant, zesty note that balances the smoky heat of the chipotle.
- Serve and Enjoy: Ladle the stew into bowls while still warm. For extra creaminess, optionally top with a spoonful of Greek yogurt, creme fraiche, or a vegan alternative. Serve immediately with warm bread, rice, or enjoy it on its own as a nourishing, protein-packed meal. The stew keeps well for leftovers and tastes even better the next day as the flavors continue to develop.
Notes
- Use a large, heavy-based pan to prevent burning and ensure even cooking.
- Drain and rinse canned black beans thoroughly to remove excess liquid and improve texture.
- Adjust chipotle paste to taste; start with less if you prefer a milder heat.
- For a thicker stew, lightly mash some beans with the back of a spoon while cooking.
- Fresh lime juice and chopped coriander added at the end brighten the flavors beautifully.
- This stew is great for meal prep and can be easily doubled for batch cooking.
Chef’s Secrets: Insider Cooking Tips
The secret to an irresistible black bean stew lies in layering flavors.
Start by gently sautéing the onions and garlic until soft and fragrant to form a rich base.
Toasting the spices briefly before adding the liquids enhances their aroma and depth.
Choosing a quality chipotle paste will give a smoky complexity, while finishing the stew with fresh lime juice and coriander elevates it with brightness and freshness.
Don’t rush the simmer—allowing the stew to meld fully makes every bite deeply satisfying.
Serving Suggestions: Perfect Meal Pairings
This hearty stew pairs beautifully with a range of sides.
Serve it over steamed rice, quinoa, or warm tortilla wraps for a wholesome main dish.
For added creaminess, a dollop of yogurt or a vegan alternative works wonderfully.
Garnish with extra fresh coriander or a squeeze of lime for a vibrant finish.
This stew also works well as a filling for tacos or burrito bowls, making it versatile for lunch or dinner.
Storage Tips: Keep Fresh Longer
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking.
For longer storage, freeze in meal-sized portions for up to 3 months.
Allow frozen portions to thaw in the fridge overnight before reheating.
The flavors often deepen after a day or two, making it perfect for make-ahead meals.
Frequently Asked Questions
1. Can I use dried black beans instead of canned?
Yes, but remember to soak and cook dried beans thoroughly before adding them to the stew. This ensures they are tender and fully absorb the flavors.
2. How spicy is this stew?
The heat mainly comes from chipotle paste. For a milder version, start with 1 tablespoon and adjust to taste. You can also balance the heat with a spoonful of yogurt or a creamy alternative when serving.
3. Can I make this stew thicker?
Absolutely. Mash a portion of the beans with the back of a spoon while cooking to naturally thicken the stew without losing texture.
4. What can I serve with this stew?
It pairs well with rice, quinoa, warm bread, or tortillas. You can also use it as a filling for tacos, burrito bowls, or even as a topping for baked potatoes.
5. Is this stew suitable for meal prep?
Yes! This stew keeps well in the fridge for up to 4 days and freezes beautifully in portions for up to 3 months. The flavors actually improve after sitting for a day, making it perfect for batch cooking.
