Chipotle Black Bean Stew With Mixed Vegetables

Toronto Nutritionist Janet Zdichavsky Roasted Quinoa

CHIPTOTLE BLACK BEAN STEW: This simple healthy comfort stew is easy to make in one pot and leaves your kitchen smelling delicious.

Course: Main Course

Cuisine: Mexican

Keyword: black bean, chipotle, stew

Servings: people

Calories: 160 kcal


  • 1 onion chopped finely
  • 4 cloves of garlic chopped
  • 2 sm cans black beans ( if making you own 1 1/2 cups soaked)
  • 1 large can of tomatoes diced ( 4 fresh chopped tomatoes)
  • 1/2 small package of chopped mushrooms
  • 1 small red pepper chopped
  • 1 baked sweet potato chopped (optional)
  • 1 sm tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • salt to taste and black pepper
  • 2 tbsp Chipotle
  • 3 tbsp White or red wine vinegar ( or to taste)
  • 2 tbsp Maple syrup ( coconut sugar)
  • 1 tbsp Tomato puree


  1. Heat a tbsp of olive oil in a med. sized pot. Add the onion and garlic and cook for 2 minutes then add mushrooms + red peppers cook until soft.
  2. Add the cumin, paprika, oregano and salt and pepper and mix well.
  3. Add the rest of the ingredients and stir well until combined. (add the baked potato)
  4. Simmer for about 10 minutes.
  5. Serve with salad or over quinoa or wild/ brown rice.


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