A comforting bowl of stewed chickpeas and pinto beans in a spicy tomato-based broth with the smokiness from the chipotle peppers and crumbled soy chorizo with hearty bell pepper and carrots, all topped with creamy fresh avocado chunks make this the best chorizo and bean stew ever!
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Protein-Packed Punch
Calling all comfort food fiends! This Vegetarian Smoky Chipotle Chorizo and Bean Stew is about to become your new go-to cozy night-in companion. Imagine this: tender chickpeas and pinto beans nestled in a rich, spicy tomato broth with the smokiness of chipotle peppers.
Crumbled soy chorizo adds a satisfying, protein-packed punch, while vibrant bell peppers and carrots bring pops of color and texture. But wait, there's more! Top it all off with creamy avocado chunks for that perfect touch of cool against the warm spice.
Unforgettable Chili Experience
Not only is this stew with robust flavors in every bite, but it's also effortless to whip up - a one-pot meal that practically cooks itself. And the best part? The flavors deepen and meld even more deliciously the next day, making it the perfect meal prep option for busy weeks.
So gather your friends and family, grab a spoon, and prepare to be swept away by this hearty, friendly, and unforgettable chili experience. It's guaranteed to become your favorite pot of comfort in no time!
What Will Be Your Next Favorite Meal?
- Vegetarian Chipotle Mushroom Lentil Bean Chili
- Butternut Squash Chicken Chili
- Cheesy Chipotle Mushroom Vegetarian Birria Style Tacos
- spicy Red Bean Stew with Dumplings and Smoked Turkey
- Piquant Chorizo Beans and Eggs Skillet
Ingredients
Before starting this recipe, if you plan to serve it with white or brown rice, I suggest you start it first. In addition, I really enjoyed how jasmine rice complemented this hearty stew.
Medium dice the onion, carrots, green bell pepper, and sweat in a Dutch oven with olive oil. Next, combine the crumbled soy chorizo, chopped garlic, chipotle in adobo sauce, and taco seasoning.
Then add the pinto beans, chickpeas, crushed fire-roasted tomatoes, vegetable broth, and kosher salt and bring to a simmer. Finish the stew by adding freshly chopped fresh cilantro. Serve with rice and chopped avocado chunks. Super yummy! This is actually one of my favorite recipes.
See the chorizo chili recipe card for quantities.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
Always remember when making a soup or stew, you want to build the flavor along the way. The onion and bell pepper create the aromatics for the stew base and dice carrots for texture.
The crumbled chorizo is already packed with flavor. Adding the smoky chipotle in adobo sauce and spice blend from the taco seasoning will complement each other to create a zesty, smoky flavor profile once the tomatoes are added.
Next, the canned beans are added right away, allowing them to stew for at least 20 minutes to really help them soak up the soup's flavor. In addition, using fire-roasted tomatoes helps build that smoky taste with less acidity.
When filling the Dutch oven, it will look like a lot of stew, but trust me; this will not last in your fridge; it's really that good and packed with protein as a vegetarian main dish.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy Free
- This hearty soup is already dairy-free. The bean liquid and creamy avocado will add creaminess to this meal.
Gluten-Free
- Taco Seasoning - Use gluten-free taco seasoning to ensure your meal is gluten-free since some contain a thickener, like flour. You can make your taco seasoning in situations like this by combining onion powder, garlic powder, dried oregano, smoked paprika, ancho chili or regular chili powder, and ground cumin.
Vegetarian
- This recipe is already vegetarian and packed with plant-based protein from soy chorizo, chickpeas, and pinto beans.
Convenience
- Soy Chorizo - If you eat pork, you can use fresh chorizo sausage, remove it from the casing and crumble it.
- Pinto Beans - Substitute them with what you have on hand, such as black beans, white beans (e.g., navy beans, cannellini beans), or red beans (e.g., kidney beans).
- Crushed Fire-Roasted Tomatoes - If you do not have this and want to make it now, try combining fresh tomatoes or tomato puree with tomato paste to balance the acidity to sweetness. However, the smokiness will be absent, but it can be picked up by the smoky chipotle peppers in adobo added.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings. For example, this soup can work with jalapeno peppers or a roasted poblano pepper.
Variations
- Bean Dip - It is a bean dip with tortilla chips and sour cream.
- Chicken Chili - Add shredded chicken with chicken broth.
- Squash and Tubers - Adding diced sweet potatoes or butternut squash can create a deliciously complex flavor profile by adding sweetness with heat from the pepper in a zesty broth.
- Toppings for Extra Texture - Use a combination of toppings from red onion to sour cream.
Equipment
- Dutch Oven - Use a heavy bottom pot to prevent burning while simmering. To develop this recipe, I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Kitchen Must Haves - Find other tools I use here.
Storage
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
Soy Chorizo - Cook your soy chorizo slightly crisp and crumbly for a more chorizo-like texture and richer flavor, avoiding an overly mushy outcome.
Frequently Asked Questions
Chipotle chiles aren't your average jalapeño! It's a smoke-dried and ripened version of the fiery pepper, transforming its green flesh into a deep, mahogany brown and mellowing its initial heat into a smoky, earthy warmth.
The drying process concentrates its sweetness and flavor, making it a versatile ingredient in sauces, marinades, stews, and chilis. Think of it as adding depth and complexity without overwhelming heat, offering a distinctly Mexican twist to dishes.
So, when you see "chipotle" in a recipe, don't picture a fresh green pepper - but a smoky one.
Soup and Stew Recipes
Looking for other stew recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Meatless Monday Meal Guide: Plant-Powered Recipes for Every Meal of the Day
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
Video
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📖 Recipe
Vegetarian Smoky Chipotle Chorizo and Bean Stew
Ingredients
- 3 cups cooked rice
- 1 medium onion
- 2 medium carrots
- 1 medium green bell pepper
- 2 tablespoons olive oil
- 12 ounce soy chorizo
- 2 garlic cloves peeled
- 1 chipotle pepper in adobo
- ½ tablespoon taco seasoning
- 2 cans pinto beans 15.5-ounce
- 2 cans chickpeas 15.5-ounce
- 1 cup crushed fire-roasted tomatoes
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- ½ cup cilantro leaves
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Rice: If you plan to serve this with rice, begin cooking the rice before starting the recipe. I suggest using Jasmine Rice.
- Prepare the Vegetables: Medium dice the onion, carrots, and green bell pepper.
- Cook the Vegetables: Heat a Dutch oven on medium-high heat with olive oil. Then, add and combine the onions, carrots, and bell peppers and cover for 5 minutes to speed up the cooking process.
- Make the Soup: While the vegetables are cooking, chop the garlic and chipotle and set them aside. Then, add soy chorizo, garlic, chipotle, and taco seasoning. Crumble the chorizo while sauting and stirring for 2 minutes to fry and combine well.
- Finish the Stew: Add the pinto beans, chickpeas, crushed tomatoes, vegetable broth, and salt, cover, and simmer it for 20 minutes on medium heat, stirring occasionally to prevent it from sticking to the bottom.
- While the stew simmers, chop the cilantro and set it aside.
- Finish the Stew: Add the freshly chopped cilantro.
- Plate Up the Stew: Dice the avocado and set it aside. Plate up the rice in the middle of a wide bowl and pour the stew around it. Sprinkle on the avocado chunks into the stew.
- Optional: Garnish with extra chopped cilantro.
Video
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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