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Vegetarian

Chipotle Pinto Bean Stew

Try this smoky chipotle bean stew for a satisfying veggie dinner. Great served with tortilla chips.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
2 hours
Calories Per Serving
404
vegetarian logo48
Spice rating
Medium
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 250g
    Dried pinto beans or 2 x 400g tins pinto beans, drained
  • -
    Olive oil, for frying
  • 2
    Onions, finely chopped
  • 2
    Celery sticks, finely chopped
  • 3
    Garlic cloves, crushed or grated
  • 2 tsp
    Ground cumin
  • ½ tsp
    Ground cinnamon
  • 1 tbsp
    Chipotle Paste (approx. 20g)
  • 30g
    Tomato purée
  • 400g
    Tin of chopped tomatoes
  • 1
    Vegetable stock cube
  • 200g
    Frozen sweetcorn (or tinned sweetcorn, drained)
  • -
    Salt and freshly ground black pepper

  • To Serve

  • 50g
    Pickled jalapeño chillies, drained (optional)
  • 150ml
    Soured cream or yoghurt (plant-based, if you prefer)
  • Pinch
    Smoked paprika (optional)
  • -
    Wholemeal flour tortilla wraps, made into chips (optional)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    2 hours

Method

  1. Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.

Notes

Chipotle, a dried and smoked jalapeño chilli. Chipotle paste is quite hot with a deep smoky flavour.

If you have young children who don't like spicy food, you can substitute 1 teaspoon of smoked paprika for the chipotle paste. You can also stir the chipotle paste into adult portions right before serving. It will taste just as good.

Tinned beans work just as well for this dish; use whatever you have in the cupboard. If you don’t have pinto, try using kidney beans or black beans.