This Spicy Black Bean Stew is a deeply comforting, one-pot meal that balances smoky chipotle, earthy cumin, and creamy black beans. It’s simple to prepare and incredibly satisfying, perfect for cozy dinners or feeding a crowd. You’ll love how the flavors meld into a complex, hearty Spicy Black Bean Stew that tastes even better the next day.
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Why You’ll Love This Spicy Black Bean Stew
- Flavorful & adaptable: A fantastic base that welcomes personal touches like sweet potatoes or extra greens.
- One-pot wonder: Everything cooks in a single pot for maximum flavor and minimal cleanup.
- Meal-prep magic: Tastes even better the next day, making it perfect for make-ahead lunches or dinners.
- Satisfying & nourishing: Packed with plant-based protein and fiber for a hearty, main-course meal.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, minced (adjust for heat)
- 1 tbsp adobo sauce (from the can)
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 3 cans (15 oz / 425 g each) black beans, rinsed and drained
- 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
- 2 bay leaves
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- For serving: avocado slices, sour cream or vegan alternative, extra lime wedges
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a can opener.
Notes: Don’t skip the chipotles in adobo—they’re the secret to that signature smoky heat. And using fire-roasted tomatoes adds another layer of charred, complex flavor that really makes a difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 7 g |
| Carbs: | 52 g |
| Fiber: | 18 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sauté. Taking the time to properly soften the onion, bell pepper, and garlic builds a foundational flavor that you just can’t get if you hurry. You want them fragrant and translucent, not browned.
- Chipotles in adobo are your flavor powerhouse. These are smoked and dried jalapeños rehydrated in a tangy, spiced sauce. They add a unique smokiness and heat. Start with one pepper if you’re sensitive to spice—you can always add more later.
- Rinse your canned beans! This is a small step with a big impact. Rinsing the beans removes the starchy, sometimes salty canning liquid, which gives you better control over the seasoning and final texture of your stew.
- Acid is key at the end. A splash of fresh lime juice stirred in just before serving brightens everything up and balances the rich, smoky flavors. It’s the final touch that makes the whole dish sing.
How to Make Spicy Black Bean Stew
Step 1: Heat the olive oil in your Dutch oven or large pot over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a sweet, savory aroma starting to fill your kitchen—that’s the flavor base developing.
Step 2: Add the minced garlic, chipotle peppers, and adobo sauce to the pot. Stir constantly for about 60 seconds, just until the garlic becomes incredibly fragrant. Be careful not to burn it! Then, add the cumin, oregano, and smoked paprika, stirring to coat the vegetables. Toasting the spices in the oil like this wakes up their essential oils and deepens their flavor profile immensely.
Step 3: Pour in the vegetable broth, using your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor! Now, add the rinsed black beans, fire-roasted tomatoes (with their juices), and the bay leaves. Give everything a good stir to combine.
Step 4: Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, but leave it slightly ajar to allow some steam to escape. Let it simmer gently for 25-30 minutes. You’ll notice the liquid will reduce and thicken slightly, and the beans will become even more tender.
Step 5: After the simmering time, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the lime juice, kosher salt, and black pepper. Now, taste it! This is the most important step. Adjust the seasoning—you might want more salt, another squeeze of lime, or even a pinch of sugar if the tomatoes are very acidic.
Step 6: Ladle the hot stew into bowls. Garnish generously with fresh cilantro, creamy avocado slices, and a dollop of sour cream or its vegan counterpart. The cool, creamy toppings provide a wonderful contrast to the spicy, smoky stew. Serve immediately with extra lime wedges on the side for squeezing over.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 5 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Fluffy Cilantro-Lime Rice — The bright, citrusy rice is the perfect bed for soaking up the rich, spicy stew broth.
- Warm, Buttery Cornbread — A classic pairing; the slight sweetness of the cornbread beautifully balances the heat and smokiness of the beans.
- Simple Avocado & Radish Salad — A crisp, fresh salad with a lime vinaigrette adds a refreshing crunch that cuts through the stew’s heartiness.
Drinks
- Ice-Cold Mexican Lager — A crisp, light beer is fantastic for cooling the palate between spicy, flavorful bites.
- Sparkling Limeade — The fizz and acidity are incredibly refreshing and help reset your taste buds for the next delicious spoonful.
- Herbal Iced Tea — A caffeine-free peppermint or hibiscus tea served over ice offers a soothing, cool contrast.
Something Sweet
- Warm Churros with Chocolate Sauce — The cinnamon-sugar coating and rich chocolate provide a decadent, sweet finish that complements the spicy main course.
- Mango Sorbet — Its bright, fruity flavor and icy texture are a palate-cleansing dream after a robust and savory meal.
- Flan — The creamy, caramel-coated custard is a classic, silky-smooth dessert that feels like a perfect, comforting ending.
Top Mistakes to Avoid
- Mistake: Burning the garlic and spices. They cook very quickly and can turn bitter in an instant if the heat is too high. Keep the sauté to just about a minute once you add them.
- Mistake: Skipping the deglazing step. When you add the broth, make sure to scrape the bottom of the pot thoroughly. Those browned bits are packed with flavor, and you don’t want to leave them behind.
- Mistake: Adding salt too early. Since the broth and canned tomatoes can vary in saltiness, it’s best to wait until the end to season. This gives you full control and prevents an overly salty stew.
- Mistake: Overcooking until mushy. A gentle simmer for 25-30 minutes is perfect. Boiling it aggressively for too long can cause the beans to break down too much and turn the stew into a thick paste.
Expert Tips
- Tip: For a thicker, creamier stew, mash a portion of the beans. About 10 minutes before the stew is done, use a potato masher or the back of a spoon to mash about one cup of the beans directly in the pot. This will release their starch and naturally thicken the broth.
- Tip: Make it a “clean out the fridge” meal. This stew is wonderfully forgiving. Got a zucchini, some corn, or spinach that needs using? Chop it up and toss it in during the last 10-15 minutes of cooking.
- Tip: Amp up the umami with a secret ingredient. Stir in a tablespoon of tomato paste when you’re sautéing the onions and peppers. It will caramelize and add a deep, savory richness to the entire dish.
- Tip: Freeze individual portions for effortless future meals. This stew freezes beautifully. Let it cool completely, then portion it into airtight containers. It will keep for up to 3 months, ready for a quick thaw and reheat.
FAQs
Can I use dried black beans instead of canned?
Absolutely! You’ll need about 1 ½ cups of dried black beans. The process is a bit longer—you’ll need to soak them overnight, then drain and rinse. Add them to the pot after toasting the spices, cover with the broth, and simmer for 1 to 1 ½ hours, or until the beans are tender. You may need to add a bit more broth or water during cooking as the beans absorb liquid.
How can I make this stew less spicy?
The heat primarily comes from the chipotle peppers. To make a milder version, start with just one pepper and omit the extra adobo sauce. You can also remove the seeds from the chipotle before mincing, as that’s where a lot of the capsaicin resides. If it’s still too spicy after cooking, a generous dollop of cool sour cream or yogurt will help tame the heat in your bowl.
Is this stew freezer-friendly?
It’s an excellent candidate for the freezer! Allow the stew to cool completely to room temperature first. Then, transfer it to freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
My stew is too thin. How can I thicken it?
If your stew is thinner than you’d like, the easiest fix is to continue simmering it uncovered for an extra 10-15 minutes to reduce the liquid. Alternatively, you can mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering stew and cook for another 2-3 minutes until it thickens.
What’s the best way to reheat leftovers?
The stovetop is your best bet for reheating. Gently warm it over low to medium heat in a saucepan, stirring occasionally, until heated through. You may need to add a small splash of water or broth if it has thickened up too much in the fridge. The microwave works in a pinch, but heat it in short intervals, stirring in between to ensure it heats evenly.
Spicy Black Bean Stew
Make this easy Spicy Black Bean Stew for a hearty, one-pot meal. Packed with flavor and perfect for meal prep. Get the simple recipe now!
Ingredients
For the Stew:
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
4 cloves garlic (minced)
-
1-2 chipotle peppers in adobo sauce (minced, adjust for heat)
-
1 tbsp adobo sauce (from the can)
-
1 tbsp ground cumin
-
2 tsp dried oregano
-
1 tsp smoked paprika
-
4 cups vegetable broth
-
3 cans black beans (15 oz / 425 g each, rinsed and drained)
-
1 can fire-roasted diced tomatoes (14.5 oz / 410 g)
-
2 bay leaves
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1 tsp kosher salt (plus more to taste)
-
0.5 tsp freshly ground black pepper
-
1 tbsp lime juice
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0.25 cup fresh cilantro (chopped, for garnish)
-
For serving (avocado slices, sour cream or vegan alternative, extra lime wedges)
Instructions
-
Heat the olive oil in your Dutch oven or large pot over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a sweet, savory aroma starting to fill your kitchen—that’s the flavor base developing.01
-
Add the minced garlic, chipotle peppers, and adobo sauce to the pot. Stir constantly for about 60 seconds, just until the garlic becomes incredibly fragrant. Be careful not to burn it! Then, add the cumin, oregano, and smoked paprika, stirring to coat the vegetables. Toasting the spices in the oil like this wakes up their essential oils and deepens their flavor profile immensely.02
-
Pour in the vegetable broth, using your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor! Now, add the rinsed black beans, fire-roasted tomatoes (with their juices), and the bay leaves. Give everything a good stir to combine.03
-
Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, but leave it slightly ajar to allow some steam to escape. Let it simmer gently for 25-30 minutes. You’ll notice the liquid will reduce and thicken slightly, and the beans will become even more tender.04
-
After the simmering time, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the lime juice, kosher salt, and black pepper. Now, taste it! This is the most important step. Adjust the seasoning—you might want more salt, another squeeze of lime, or even a pinch of sugar if the tomatoes are very acidic.05
-
Ladle the hot stew into bowls. Garnish generously with fresh cilantro, creamy avocado slices, and a dollop of sour cream or its vegan counterpart. The cool, creamy toppings provide a wonderful contrast to the spicy, smoky stew. Serve immediately with extra lime wedges on the side for squeezing over.06
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