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Chipotle Bean Plantain Stew

Category: Comforting Soups and Hearty Stews

Smoky chipotle, creamy beans, and sweet plantains simmer together in one pot for a hearty, comforting Latin-inspired meal perfect for weeknights. Cherry tomatoes blend with garlic and chipotle for a deep, smoky salsa base while pinto beans add creaminess, and plantains bring a subtle sweetness that balances the heat. A final squeeze of lime and wilted spinach add brightness, making it a complete, balanced dish that is satisfying without being heavy. It’s a practical, flavorful way to explore Latin flavors in your home kitchen with minimal fuss.

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Created By Sarah
Last updated on Fri, 11 Jul 2025 22:14:17 GMT
A bowl of chili with rice and avocado. Save
A bowl of chili with rice and avocado. | sarahmeal.com

This smoky chipotle bean and plantain stew brings together creamy beans and sweet plantains in a rich one-pot meal inspired by bold Latin flavors. It warms you up with layers of smoky spice and hearty textures that feel like a comforting hug in a bowl.

I first made this stew on a chilly evening and found it instantly became a family favorite with its comforting warmth and bright lime finish.

Ingredients

  • 2 medium ripe plantains: peeled and sliced into 1/2-inch rounds for the perfect tender bite that holds shape well
  • 1 1/2 cups canned pinto beans: drained and rinsed to add creamy protein and texture
  • 1/2 cup cherry tomatoes or crushed tomatoes: which provide natural sweetness and acidity
  • 2 garlic cloves: for aromatic depth and a touch of pungency
  • 1 chipotle pepper in adobo or 2 tablespoons adobo sauce: which gives smoky heat and complexity
  • 1 small yellow onion: diced to soften and build the savory base
  • 1 bell pepper: diced for sweetness and color contrast
  • 1 1/2 cups vegetable broth: to simmer the ingredients and infuse flavor
  • 1/2 teaspoon ground cumin: offering earthy warmth
  • 1/2 teaspoon ground coriander: bringing subtle citrus notes
  • 1 teaspoon sazon seasoning or chili powder or smoked paprika: for rich layered spice
  • 1 cup baby spinach: optional to add freshness and a pop of green
  • Juice of 1 lime: to brighten and balance the flavors
  • Salt to taste: for seasoning and enhancing all elements

Step-by-Step Instructions

Prepare chipotle salsa:
Combine cherry tomatoes garlic cloves and chipotle pepper or adobo sauce in a blender. Blend until completely smooth. Set this smoky salsa aside for layering flavor in the stew.
Sauté the aromatics:
Heat a large saucepan over medium heat. Add the diced onion and bell pepper. Cook gently until softened about 5 minutes. This step builds the stew’s flavor foundation.
Cook spices and salsa:
Pour the blended salsa into the pan. Stir in sazon seasoning cumin and coriander. Sauté for 3 to 4 minutes to deepen the spices and marry flavors.
Simmer beans and plantains:
Add the drained pinto beans and vegetable broth. Stir everything well and bring the mixture to a simmer. Add the sliced plantains then cover the pan and reduce heat to low. Let it simmer gently for 15 minutes or until the plantains are tender but intact.
Finish and serve:
Remove the lid and stir in the baby spinach if using. Let the spinach wilt in the heat. Squeeze the lime juice over the stew and season with salt to taste. Serve warm for a comforting meal.

My favorite part is the smoky chipotle flavor which adds depth and warmth. I remember sharing this stew with friends around the table on a cold night and everyone asked for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to keep the plantains tender. You can also freeze the stew for up to 3 months and thaw overnight before reheating.

Ingredient Substitutions

If you cannot find sazon seasoning use chili powder or smoked paprika instead for a similar smoky warmth. Canned black beans work well if you prefer a different bean. Fresh tomatoes can replace canned cherry tomatoes when in season.

Serving Suggestions

Serve this stew with fluffy white rice or warm corn tortillas to soak up the sauce. A dollop of creamy avocado or a sprinkle of fresh cilantro brightens the dish further.

Cultural Context

Plantains and beans are staple ingredients in many Latin American cuisines. This stew reflects a fusion of flavors from Mexican chipotle peppers and Caribbean plantains creating a comforting and vibrant dish.

A bowl of food with rice, beans, and avocado. Save
A bowl of food with rice, beans, and avocado. | sarahmeal.com
A bowl of food with rice and beans. Save
A bowl of food with rice and beans. | sarahmeal.com

Common Recipe Questions

→ What makes this chipotle bean plantain stew special?
The combination of smoky chipotle peppers and sweet plantains creates a unique balance of bold and comforting flavors that stand out in this stew.
→ Can I adjust the spice level in this stew?
Yes, you can reduce the heat by using only the adobo sauce instead of whole chipotle peppers or by adjusting the amount of chipotle used.
→ Can I use different beans in this recipe?
Absolutely. While pinto beans are traditional here, canned black beans or kidney beans can be used as a substitute with great results.
→ What can I serve with this chipotle bean plantain stew?
This stew pairs wonderfully with fluffy white rice, warm corn tortillas, or a fresh green salad to complete the meal.
→ Can I prepare this stew ahead of time?
Yes, this stew freezes well. You can make it in advance and reheat gently on the stove when ready to serve.

Chipotle Bean Plantain Stew

Smoky chipotle, creamy beans, and sweet plantains simmer for a bold Latin-inspired comfort meal.

Preparation Time
15 minutes
Cook Time
20 minutes
Total Duration
35 minutes
Created By: Sarah

Recipe Category: Soups & Stews

Level of Difficulty: Simple

Cuisine Style: Latin American

Servings Yield: 4 Portion Size (4 servings)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Gluten-Free Option, Dairy-Free Option

What You'll Need

→ Main Ingredients

Ingredient 01 2 medium ripe plantains, peeled and sliced into 1/2-inch rounds
Ingredient 02 1 1/2 cups canned pinto beans, drained and rinsed
Ingredient 03 1/2 cup cherry tomatoes or crushed tomatoes
Ingredient 04 2 garlic cloves
Ingredient 05 1 chipotle pepper in adobo, seeded if preferred, or 2 tbsp adobo sauce
Ingredient 06 1 small yellow onion, diced
Ingredient 07 1 bell pepper, diced
Ingredient 08 1 1/2 cups vegetable broth
Ingredient 09 1/2 tsp ground cumin
Ingredient 10 1/2 tsp ground coriander
Ingredient 11 1 tsp sazon seasoning or chili powder or smoked paprika
Ingredient 12 1 cup baby spinach (optional)
Ingredient 13 Juice of 1 lime
Ingredient 14 Salt to taste

How to Make It

Instruction 01

Combine cherry tomatoes, garlic cloves, and chipotle pepper or adobo sauce in a blender. Blend until smooth and set aside.

Instruction 02

Heat a large saucepan over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.

Instruction 03

Pour the blended salsa into the pan and stir in sazon seasoning, cumin, and coriander. Sauté for 3 to 4 minutes to develop flavors.

Instruction 04

Add the drained pinto beans and vegetable broth. Stir well and bring to a simmer. Add sliced plantains, cover, reduce heat to low, and simmer for 15 minutes until plantains are tender.

Instruction 05

Uncover, stir in spinach if using, and allow it to wilt. Squeeze lime juice over the stew, season with salt to taste, and serve warm.

Additional Tips

  1. Peel plantains easily by cutting off both ends and scoring the skin lengthwise before removing it by hand or with a paring knife.
  2. Cut plantains into 1/2-inch slices to prevent them from breaking apart during cooking.
  3. Adjust spice intensity by using only adobo sauce instead of whole chipotle peppers.
  4. For convenience, canned beans can be used after rinsing and draining.

Essential Tools

  • Blender
  • Large saucepan