Chili Black Bean Stew

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  • Time icon
    Total Time
    10hrs 24mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    263

Once you've soaked your black beans overnight, this smoky, filling and flavorful recipe can be thrown together in a few minutes and left to cook slowly while you get on with your life.

recipe updated Jun 8, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Carrot icon
    Carrot
    2 (about 100 g)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (about 2.05 g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (about 2.1 g)
  • Coriander seeds icon
    Coriander seeds
    2 tsp (about 3.7 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (about 2.15 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Vegetable stock icon
    Vegetable stock
    1 ¼ cups (about 300 g)
  • Brown sugar icon
    Brown sugar
    1 tbsp (about 12.15 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Dried black beans icon
    Dried black beans
    1 ¼ cups (about 255.36 g)
  • Plain yogurt icon
    Plain yogurt
    ¾ cup (about 160.8 g)
  • Rustic french bread icon
    Rustic french bread
    as needed

Tools

  • kCook icon Slow cooker
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl
  • kCook icon Saucepan

Step preview

  1. Get a clean saucepan
  2. Add dried black beans to the saucepan
  3. Boil
  4. Cover
  5. Boil vigorously - 10 min
  6. Drain
  7. Add olive oil to a clean saucepan
  8. Heat
  9. Add onion to the saucepan
  10. Fry until softened while stirring occasionally - 5 min
  11. Add carrot, celery stalk and garlic clove to the saucepan
  12. Fry - 3 min
  13. Stir in fennel seeds, cumin seeds, coriander seeds and smoked paprika to the saucepan
  14. Cook - 1 min
  15. Pour content of saucepan into slow cooker bowl
  16. Add canned chopped tomatoes, vegetable stock, brown sugar and salt & pepper to the saucepan
  17. Transfer beans to stew and cover
  18. Boil saucepan
  19. Cook stew in slow cooker - 10 hr, low heat
  20. Season with salt & pepper
  21. Transfer stew to medium bowl
  22. Top with plain yogurt
  23. Serve with rustic french bread
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