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Published: Nov 19, 2012 · Modified: Jan 10, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Chipotle Black Bean Stew with Roasted Red Peppers

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two bowls of black bean and chipotle stew served ith pita bread
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A hearty vegan stew, warm and spicy with chipotle peppers and a hint of orange. Full of healthy plant-based proteins, This stew will fill you up and warm you up too.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 8 servings
Calories: 184kcal
Vegan
Soup and stews

This chipotle black bean stew is packed full of warm-you-up spicy-ness, rich roasted red peppers and a hint of orange. THIS is the bowl of goodness you want after a day spent enjoying the winter cold. It will warm your bones. Addictively spicy.

red pepper and black bean stew in black blows with parsley on top

This recipe was originally posted in November 2012. I've updated the photos and added more information about the ingredients.

Go ahead and call this a chilli if you want. This black bean stew is on the chunky side, not quite thick enough to be chilli, too heavy to truly be a soup. This dish is hearty and filling. With just enough heat, yes it is spicy, that you will want a second bowl to tame the heat lingering after the last bite.


This is a recipe that seems to come out during a local winter 5k. Winter runs are just about getting out there, participating and cheering each other on. I'm still in awe when I think about how our whole family participated - mom, dad, kids, cousins, aunts, uncles, grandparents - ahhhmazing!

No one cares about PRs, goals or who came first. It's just about doing it. Or maybe it is the promise of a warm bowl of goodness that get's everyone out there. I don't know. That motivates me 😄!

This recipe was inspired by a recipe I found in a 2012 issue of Runners World magazine. I've modified it to feed a crowd. You could easily cut everything in half and make a small batch.

This is an easy recipe. Mostly a dump and simmer dish.

What's in the bowl, about the ingredients

Black beans. Black beans add fibre and healthy plant based protein. Mash a few up at the end ot the cooking time to release their natural starches and thicken this stew.

Roasted Red Peppers. I used jarred roasted red peppers. A big jar, you will need about 2 cups, or basically 3 or 4 whole peppers worth, depending on the size of them. I like to use the big jar of whole roasted red peppers and slice up 3 or 4.

TIP! I like ot use jarred roasted red peppers so that I can make this stew just about anytime with ingredients in the pantry. Yes - you can roast your own peppers. You will need about 3 large red bell peppers.

Chipotle Peppers in Adobo Sauce. These unassuming little cans of jarred saucy peppers adds so much warm heat, spicy and smokiness. This really is a key ingredient and I don't know of a good substitute. I always have a can in my cupboard. If you are senstive to spicy food, use less than noted below. These are spicy! The peppers more so than the sauce.

TIP! You will not need the whole can of chipotle in adobo sauce. I usually transfer the leftovers to a small jar witha lid and keep in the fridge for a few weeks, using a little here and there for dressings and other sauces. I like to add a teaspoon or so to this vegan queso cheese dip for a little smokey heat. I also use it in this potato salad.

Orange zest. Orange adds such a wonderful sweet scent and fragrance to this stew. Orange complements the spicy peppers beautifully and really take this dish from just a spicy chilli to something special.

How to make Chipotle Black Bean Stew

two bowls of black bean and chipotle stew served ith pita bread
serve this stew with warm pita to soak up all the spicy, smoky juices

First saute onions in some oil in a dutch oven. You know this drill. It's easy.

Dump everything else in (except for the orange zest) bring to simmer and continue to simmer for about 30 minutes.

Mash a few beans. This helps thicken the stew and adds texture.

Add in orange zest a few minutes before serving.

Serve with:

  • sour cream
  • chives
  • cilantro
  • crusty bread for dipping
two black bowls filled with spicy black bean stew with chipotle, roasted red peppers and orange
orange zest added just before serving adds a sweetness and complements the smokey, spicy chipotle pepper

More warm you up, vegetarian soups, chillis and stews

  • Instant Pot Sweet Potato and Black bean Chilli
  • Slow Cooker Vegetarian Chilli with Butternut Squash
  • Chickpea Cacciatore
  • Chickpea and Sundried Tomato Soup

Make ahead:

This stew can be made the day before and is one of those hearty soup, stews, chillies, that taste better the next day.

Reheat before serving either on the stovetop or in a slow-cooker on low for 2-3 hours.

📖 Recipe

two bowls of black bean and chipotle stew served ith pita bread
Average rating: 5 stars

Roasted Red Pepper and Chipotle Black Bean Stew

A hearty vegan stew, warm and spicy with chipotle peppers and a hint of orange. Full of healthy plant-based proteins, This stew will fill you up and warm you up too.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 8 servings
Calories: 184kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 small onions sliced or diced
  • 3 19 oz cans black beans rinsed and drained, about 6.5-7 cups of cooked beans
  • 2 cups roasted red peppers sliced thin
  • 3 tablespoons chilies in adobo sauce or less for a not so spicy stew
  • 2 28 oz cans diced tomatoes. Very good with fire roasted tomatoes. I used 2 small cans fire roasted diced and one 28 oz no salt added diced tomatoes
  • 3 cups vegetables stock or other liquid I used ¾ cup dark beer and the balance vegetable stock for a total of 3 cups
  • 2 tablespoons cumin
  • salt and pepper to taste
  • zest of 1 large orange
  • fresh thyme

Instructions

  • Heat oil over medium heat and sauté onions until tender - about 5 minutes. Add beans, tomatoes, chillies and roasted red peppers. Bring to a boil, then reduce and simmer for 25-30 minutes. Part way through cooking use a potato masher and mash a few of the beans. Don't noticeably change the texture of the stew, just enough to release some of the starch from the beans and give the finish stew a thicker consistency. Just before serving (I did this the next day) add orange zest and thyme.

Notes

Adapted from Runner's World magazine, December 2012 issue. 
Nutritional information above is an estimate only.
This stew reheats beautifully and actually improves in flavour the next day, as the chipotle seems to mellow a bit.
Chipotle peppers in adobo sauce can be very spicy. Adjust as necessary if you are sensitive to spicy foods. 
Calories: 184kcal (9%) Carbohydrates: 32g (11%) Protein: 10g (20%) Fat: 3g (5%) Saturated Fat: 1g (6%) Sodium: 1485mg (65%) Potassium: 582mg (17%) Fiber: 12g (50%) Sugar: 2g (2%) Vitamin A: 670IU (13%) Vitamin C: 22mg (27%) Calcium: 87mg (9%) Iron: 4mg (22%)
Trish | The infinebalance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

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  1. An Unrefined Vegan says

    November 20, 2012 at 12:01 pm

    Wow! What a cool family event!

    Reply
  2. Grace @ FoodFitnessFreshAir says

    November 21, 2012 at 10:40 am

    This sounds great! Love the addition of orange zest.

    Reply
  3. Soni says

    November 21, 2012 at 3:12 pm

    Sounds like a great idea for the whole family!!Love your stew too!The roasted red peppers and the orange zest sound really good!!Healthy and filling 🙂

    Reply

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Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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