This smoky Chipotle Pinto Bean and Plantain Stew is a wholesome, plant-based dish that balances bold flavors with nourishing ingredients.
Packed with protein-rich beans, fiber-filled plantains, and leafy greens, it’s a hearty yet healthy option for everyday cooking.
With good fats, low saturated fat, and natural sweetness from ripe plantains, this one-pot meal comes together quickly, making it perfect for busy weeknights, meal prep, or a satisfying family dinner.
30-Minute Chipotle Pinto Bean Plantain Stew
Equipment
- 1 food processor or blender (small)
- 1 large skillet or sauté pan with lid
- 1 sharp paring knife
- 1 Cutting Board
- 1 Stirring Spoon
Ingredients
- 2 chipotle peppers in adobo sauce
- 3 cloves garlic
- 1 cup cherry tomatoes
- 1 tbsp neutral oil e.g., avocado oil
- ½ red onion diced
- 1 green bell pepper diced
- 2 tsp sazon seasoning
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 can 15 oz pinto beans, rinsed and drained
- 1 ½ cups vegetable broth
- 1 medium yellow plantain slightly ripe, peeled and sliced into ½-inch half-coins
- 2 cups fresh spinach optional
- Juice of 1 lime
- 1 –2 tsp maple syrup optional, for balance
- Salt and pepper to taste
Instructions
- Prepare the Chipotle-Tomato Base: Begin by making the flavorful sauce that forms the backbone of this stew. Place the cherry tomatoes, whole garlic cloves, and chipotle peppers into a small food processor or blender. Pulse several times until the mixture transforms into a smooth, salsa-like consistency. It should be thick enough to coat a spoon but not chunky. Set this sauce aside—it will infuse the stew with smoky, tangy heat later.
- Sauté the Aromatic Vegetables: In a large skillet or wide pan, heat the neutral oil over medium heat until it shimmers. Add the diced red onion and chopped green bell pepper. Stir them gently, allowing the vegetables to soften and release their natural sweetness. Cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and the pepper develops a light char around the edges. This creates a savory base that balances the spiciness of the chipotle sauce.
- Build the Flavor Foundation: Pour the blended chipotle-tomato mixture into the pan with the sautéed onions and peppers. Stir well to coat the vegetables. Now, sprinkle in the sazon seasoning, ground cumin, and ground coriander. Stir continuously for 2–3 minutes, letting the spices bloom in the hot oil. This step deepens the flavor and creates a fragrant, smoky aroma that signals the stew is on its way to richness.
- Add the Pinto Beans and Broth: Stir in the drained pinto beans, making sure they are well-coated in the spiced sauce. Then pour in the vegetable broth and mix everything together until fully combined. The beans will absorb the smoky base, while the broth provides enough liquid for simmering. Bring the mixture up to a gentle simmer over medium heat, allowing the flavors to meld beautifully.
- Incorporate the Plantains: Prepare your plantain by slicing it into ½-inch thick half-coins—thicker pieces will hold their shape and maintain a tender bite during cooking. Add the sliced plantains directly to the simmering stew. Stir carefully to ensure they are evenly distributed. Cover the pan with a lid, reduce the heat to low, and let the stew gently simmer for 10 minutes. During this time, the plantains soften, absorbing the smoky broth and releasing subtle sweetness that balances the spiciness.
- Finish with Fresh Greens (Optional): If using spinach, remove the lid after simmering and stir in the fresh leaves. The residual heat and steam will wilt the spinach quickly without overcooking it, preserving both its vibrant green color and nutrients. This step adds freshness and boosts the stew’s nutritional value.
- Adjust and Brighten the Flavors: Turn off the heat and squeeze the juice of one lime directly into the stew. Stir well to incorporate its zesty brightness. Taste the broth—if it feels too acidic or spicy, drizzle in 1–2 teaspoons of maple syrup to soften the edges and create a more balanced flavor profile. Finally, season with salt and freshly ground black pepper to taste.
- Serve and Enjoy: Ladle the hearty stew into bowls while still hot. The beans should be tender, the plantains soft yet intact, and the broth rich and smoky. Garnish with extra lime wedges, fresh cilantro, or a sprinkle of avocado slices for added creaminess. Serve with warm rice, crusty bread, or enjoy on its own as a deeply satisfying, plant-based main dish.
Notes
- Choose plantains that are yellow with a few black spots—this ensures they’re slightly sweet but still firm enough to hold their shape.
- Slice plantains into ½-inch thick coins; thinner slices may break apart while simmering.
- If you prefer a milder stew, remove the seeds from the chipotle peppers or use only the adobo sauce.
- For speed, use canned pinto beans, but rinse them thoroughly to remove excess sodium.
- A squeeze of lime at the end brightens and balances flavors beautifully.
- Adding spinach is optional, but it gives the stew an extra boost of nutrients and freshness.
- Maple syrup is a great natural sweetener to balance acidity without overpowering the dish.
Chef’s Secrets for Perfect Stew
The magic of this stew lies in the careful layering of flavors.
Blending the chipotle peppers with garlic and cherry tomatoes creates a smoky, tangy base that enhances the earthy beans and sweet plantains.
Always allow the spices to bloom in the oil—this step deepens their aroma and prevents a flat-tasting stew.
When slicing the plantains, keep them on the thicker side; they soften beautifully without falling apart.
Finally, don’t skip the lime—it’s the key to cutting through the richness and balancing the smoky heat.
Serving Suggestions and Pairing Ideas
This stew is hearty enough to enjoy on its own, but it also pairs wonderfully with sides.
Serve it over a bed of fluffy rice, quinoa, or couscous to soak up the flavorful broth.
For added texture, accompany it with warm tortillas, cornbread, or crusty bread.
If you want to elevate the presentation, top each serving with fresh cilantro, creamy avocado slices, or a dollop of dairy-free yogurt to cool the heat.
It’s also an excellent dish for gatherings—make a big pot and serve family-style with toppings on the side so everyone can customize their bowl.
Storage Tips and Reheating Advice
This stew is a fantastic meal-prep option because the flavors continue to develop as it sits.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, do so gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much.
You can also freeze the stew for up to 2 months—just leave out the spinach and add it fresh when reheating.
To thaw, place it in the refrigerator overnight and warm before serving.
Frequently Asked Questions
1. Can I use black beans instead of pinto beans?
Yes, black beans work beautifully in this recipe and provide a slightly firmer texture.
You can also experiment with kidney beans or chickpeas for variety.
2. What type of plantain works best?
A plantain that is yellow with some black spots is ideal—it’s slightly sweet but still firm.
Very ripe black-skinned plantains will be too soft and may fall apart, while green plantains will be starchy and lack sweetness.
3. How can I reduce the spiciness?
For a milder stew, use only the adobo sauce from the canned chipotle peppers or deseed the peppers before blending.
You can also balance the heat by adding more plantain or stirring in a touch of maple syrup.
4. Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free.
Just ensure that your sazon seasoning and vegetable broth are certified gluten-free if you’re cooking for someone with sensitivities.
5. Can I add extra vegetables?
Absolutely. This recipe is flexible—feel free to add zucchini, carrots, sweet potatoes, or even corn for added texture and nutrition.
Just adjust the broth slightly if you increase the volume of vegetables.
