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Vegetarian Smoky Chipotle Chorizo and Bean Stew

Author: Maika
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.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings 6
Course: Vegetarian
Cuisine: American, Central American, Mexican, North American, South American,
Keyword: 45 Minute Meal, Beginner, Dairy Free, Dinner, Easy, Fall, Gluten-Free, Healthy, Main Meal, One Pot Meal, Pescatarian, Pollotarian, Quick, Quick and Easy, Soup, Spicy, Stews, Vegan, Vegetarian, Winter
Calories: 496.43kcal

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 15.5- ounce cans of pinto beans
  • 2 15.5- ounce cans of chickpeas
  • 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.

Nutrition

Calories: 496.43kcal | Carbohydrates: 80.75g | Protein: 25.4g | Fat: 15.69g | Saturated Fat: 2.2g | Sodium: 1947.89mg | Fiber: 20.75g | Sugar: 6.32g
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