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.
Course: Soup and stews
Keyword: black bean, chipotle
Author: Trish | The infinebalance Food Blog
2small onions sliced or diced
3 19 oz cansblack beansrinsed and drained, about 6.5-7 cups of cooked beans
2cupsroasted red pepperssliced thin
3tablespoonschilies in adobo sauceor less for a not so spicy stew
228 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
3cupsvegetables stock or other liquidI used ¾ cup dark beer and the balance vegetable stock for a total of 3 cups
salt and pepper to taste
zest of 1 large orange
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.
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.