Craving a soul-warming dish that'll transport your taste buds to the vibrant streets of Mexico? Look no further than this mind-blowing Potato Tomato Chipotle Black Bean Stew! Imagine a one-pot wonder that combines the creamy richness of potatoes, the smoky heat of chipotle peppers, and the hearty goodness of black beans - all simmered to perfection in a tantalizing broth that will have your family begging for seconds. This isn't just a recipe; it's a culinary adventure that promises to revolutionize your dinner routine with its explosive flavors and incredibly simple preparation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped
- 2 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the medium potatoes into bite-sized pieces, chop the onion, and mince the garlic. Rinse and drain the black beans. If using whole chipotle peppers in adobo sauce, chop them finely, and reserve some sauce for added flavor if desired.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Add the diced potatoes to the pot and stir well to combine. Cook for about 5 minutes, allowing the potatoes to start softening slightly.
- Next, add the chopped chipotle peppers, cumin, and a pinch of salt and pepper. Stir everything together to ensure the potatoes are well coated with the spices.
- Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
- After 20 minutes, add the drained and rinsed black beans to the pot. Stir gently to incorporate them into the stew and allow the stew to simmer for an additional 5 minutes to heat the beans through.
- Adjust the seasoning with more salt and pepper if needed. If you prefer a spicier stew, you can add more chipotle sauce at this point.
- Once the stew is ready, remove it from the heat and let it sit for a few minutes. Serve hot, garnished with fresh cilantro for a burst of flavor.
Tips
- Ingredient Selection: Choose firm, waxy potatoes like Yukon Gold that hold their shape during cooking for the best texture.
- Chipotle Intensity: Adjust the number of chipotle peppers based on your spice tolerance. Start with one pepper and add more if you want extra heat.
- Flavor Boosting: For deeper flavor, toast the cumin in the pot for 30 seconds before adding other ingredients to release its aromatic oils.
- Consistency Control: If the stew becomes too thick, add a little more vegetable broth. If it's too thin, let it simmer uncovered to reduce and thicken.
- Make-Ahead Magic: This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
- Garnish Game: Fresh cilantro is essential, but consider adding a dollop of sour cream or some crumbled queso fresco for extra richness.
- Storage Tip: This stew freezes beautifully for up to 3 months, making it a perfect meal prep option for busy weeks.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
