When you feel like you haven’t thawed out for weeks and you’re growing weary of even your favorite go-to chili recipe for those blustery days, try this incredibly aromatic and veggie-packed black bean stew.
Inspired by the flavors of India, this curry-cumin-chipotle spiced stew is just what you need to warm up as the winter drags (or rages) on. There’s nothing better than curling up with a bowl of creamy black beans topped with fresh cilantro and avocado on a cold snowy night. Best of all, you can know you’re doing your body good with this tastefully nutritious comfort food.


- 2 cups dried black beans, sorted and rinsed
- 9 cups of water or vegetable broth
- 2 green or red bell peppers, seeded and chopped
- 2 medium yellow or sweet onions, chopped
- 2-4 garlic cloves, finely chopped
- 1-2 tablespoons cooking oil, such as coconut or olive
- 1.5 tablespoons ground cumin
- 1 tablespoon yellow curry powder
- ½-1 teaspoon ground chipotle pepper (optional)
- ½ teaspoon garlic powder
- 12oz jar of marinated roasted red peppers in olive oil
- 1-2 cans fire roasted tomatoes
- 3-4 small sweet potatoes, peeled and diced
- ½-1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 bunch cilantro, chopped
- 1-2 avocados, diced
- Soak the beans overnight or for 6-8 hours before cooking. Drain and rinse.
- In a large stockpot, bring black beans and 9 cups of water to a boil. Lower to a simmer and cook 1.5 to 2 hours, covered with a tilted lid, until beans are tender.
- In a skillet, sauté onions, garlic and bell peppers with the cooking oil until browned. Lower the heat and stir in the cumin, curry powder, ground chipotle pepper and garlic powder to release their flavors. Then, add the jar of marinated roasted red peppers and stir until they are heated through. Add this aromatic mixture to the pot of simmering beans.
- After beans have been simmering 1 hour, add the diced sweet potatoes and roasted red peppers. Return to a boil, then turn down to simmer, stirring occasionally.
- Once the beans are tender and the potatoes can be easily pierced with a fork, stir in the salt and lime juice to taste.
- Serve garnished with cilantro and avocados.
- This is a good method if you did not plan ahead to soak your beans.
- Place beans and 10 cups water in a slow cooker on low.
- Once the beans come to a boil (after about 3-4 hours), add sautéed veggies with spices, marinated peppers, fire roasted tomatoes and sweet potato.
- Once the soup is done (after an additional 2-3 hours), stir in salt and lime juice, then turn down to warm until serving with cilantro and avocados.
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