Chili Black Bean Stew

For the full experience, make this recipe with the Drop Recipes app.

recipe by Sara Lewis https://www.lovefood.com/profile/139037/sara-lewis

  • Time icon
    Total Time
    10hrs 24mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    230

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 Aug 23, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Carrot icon
    Carrot
    2 (100g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Garlic clove icon
    Garlic clove
    3
  • Fennel seeds icon
    Fennel seeds
    1 tsp (2g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Coriander seeds icon
    Coriander seeds
    2 tsp (4g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    13 ounces (about 1½ cups)
  • Vegetable stock icon
    Vegetable stock
    1.25 cups (300ml)
  • Brown sugar icon
    Brown sugar
    1 tbsp (12g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Dried black beans icon
    Dried black beans
    1.33 cups (255g)
  • Plain yogurt icon
    Plain yogurt
    1.34 cups (322g)
  • 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 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 rustic french bread with the stew
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app