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Spicy Mexican Bean Stew

  • Author: Sophie
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6-8 1x


This Spicy Mexican Bean Stew is really quick and easy to make. It's a weekly dish that's perfect for evenings when you don't feel like cooking. You just have to put the ingredients in a large saucepan and you're good to go.


  • 1 tbsp olive oil
  • 1 red and green pepper, cubed
  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 x 540 ml cans of soy beans or white beans
  • 1 to 3 chipotle chili peppers in an adobo sauce chopped.
  • 2 cups of vegetable broth
  • 2 tbsp tomato paste
  • ¼ cup nutritional yeast (optional)
  • 1 tbsp dried oregano
  • 1 tbsp chili powder
  • ¾ cup fresh coriander
  • 2 cups of frozen corn
  • 1/4 cup sliced black olives
  • 1 lime, quartered
  • salt and pepper to taste


  1. Cut the onion and pepper into small cubes.
  2. In a large saucepan heat the oil over medium heat.
  3. Add the peppers, onion and garlic sauté for 5 minutes
  4. Add the white beans and chipotles mix well
  5. Add the vegetable broth and tomato paste, nutritional yeast, oregano, chili powder and corn
  6. Simmer for 20 minutes.
  7. Remove from the heat, season to taste and add the fresh cilantro
  8. Serve over rice and garnish with black olives and lime wedge if desired
  • Category: Dinner
  • Method: stove top
  • Cuisine: Mexican

Keywords: Stew, Mexican, spicy, legumes