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Chipotle Bean Plantain Stew

Category: Comforting Soups & Stews

This chipotle pinto bean and plantain stew is packed with bold smoky flavor and vibrant ingredients. It’s quick to make, vegan, and naturally gluten-free. Sweet ripe plantains pair perfectly with spicy chipotle in adobo and creamy beans, all simmered with tomato and lime. Ideal for a hearty, wholesome meal that’s satisfying and easy to prepare. Finish it with fresh cilantro and avocado or serve over fluffy rice for a comforting plant-based option any night of the week.

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Last updated on Wed, 11 Jun 2025 18:18:43 GMT
A bowl of Chipotle Pinto Bean and Plantain Stew. Pin
A bowl of Chipotle Pinto Bean and Plantain Stew. | savorieswithtyla.com

This Chipotle Pinto Bean and Plantain Stew is one of those recipes I turn to when I want something bold hearty and nourishing without spending hours in the kitchen. The smoky depth from chipotle and the soft sweetness of plantains create a spoonful of comfort that also happens to be vegan and packed with nutrients.

I first made this stew on a rainy Sunday and now it’s in regular rotation especially when I want to cozy up with a warm bowl of something rich and satisfying.

  • Chipotle peppers in adobo sauce: add bold smoky heat use just the sauce for a milder stew
  • Cherry tomatoes: create a fresh bright base for the stew you can swap for canned crushed tomatoes
  • Pinto beans: offer plant based protein and fiber rinse well if using canned
  • Ripe plantains: slightly yellow with a touch of black give natural sweetness and body to the dish
  • Garlic: adds savoriness and depth choose firm fresh cloves for the best flavor
  • Sazon cumin and coriander: add warm Latin spices to the stew use homemade sazon if needed
  • Vegetable broth: brings everything together and helps the flavors blend
  • Lime juice: added at the end brightens the dish and helps with iron absorption from the beans
  • Fresh spinach: optional but adds color and a nutritional boost stir it in at the end to wilt
A bowl of Chipotle Pinto Bean and Plantain Stew. Pin
A bowl of Chipotle Pinto Bean and Plantain Stew. | savorieswithtyla.com

Step-by-Step Instructions

Blend the Sauce:
Combine cherry tomatoes garlic and chipotle peppers in a blender and blend until smooth and thick. Set aside for later use.
Sauté the Base:
In a large skillet or pot cook chopped onions and bell peppers over medium heat until soft and fragrant. This builds the flavor base.
Cook the Tomato Mixture:
Pour in the blended tomato chipotle sauce and let it cook with the onions and peppers for about 5 minutes so the flavors concentrate.
Add the Spices:
Sprinkle in sazon cumin and coriander and stir well to toast them gently in the sauce. This step deepens the flavor.
Add Beans and Broth:
Stir in the pinto beans and vegetable broth. Bring to a gentle simmer and stir everything to combine.
Simmer with Plantains:
Add the thick sliced plantains to the pot. Cover with a lid reduce heat to low and let simmer for 20 minutes or until the plantains are soft.
Finish and Serve:
Remove the lid and if using spinach stir it in and let it wilt from the heat of the stew. Squeeze in fresh lime juice just before serving.

My favorite part of this stew is how the plantains soak up the spicy chipotle flavor. It reminds me of Sunday lunches with my cousins where sweet and spicy dishes were always the highlight.

Storage Tips

Store leftovers in an airtight container in the fridge for up to five days. This stew also freezes well for up to a month. Reheat gently on the stove with a splash of broth or in the microwave until warmed through.

Ingredient Substitutions

No plantains no problem. Sweet potatoes or diced butternut squash work well too. If chipotle is too spicy try smoked paprika and a splash of vinegar for a gentler smoky note. Canned crushed tomatoes can easily replace fresh ones for convenience.

Serving Suggestions

Serve with fluffy white rice or Mexican style rice for a complete meal. Add toppings like avocado fresh cilantro or vegan sour cream to cool down the heat and add creamy contrast.

Cultural Context

This dish brings together Latin American influences where beans plantains and spicy peppers are everyday staples. The use of chipotle peppers in adobo connects to traditional Mexican flavors while the plantains add Caribbean flair making this a truly fusion comfort stew.

A close up of a Chipotle Pinto Bean and Plantain Stew. Pin
A close up of a Chipotle Pinto Bean and Plantain Stew. | savorieswithtyla.com

Recipe FAQs

→ Can I use canned chipotle peppers?

Yes, use chipotle peppers canned in adobo sauce. For less heat, use only the sauce or remove seeds from the peppers.

→ What type of plantains should I use?

Slightly ripe plantains with pale yellow skin work best. They add subtle sweetness without falling apart when cooked.

→ How can I reduce the spiciness?

Use just the adobo sauce instead of the whole peppers, or deseed the peppers before blending to tone down the heat.

→ Can I substitute the plantains?

Yes, you can use diced sweet potato or winter squash for a similar texture and sweetness in the stew.

→ What’s the best way to serve this dish?

Serve it with avocado, vegan sour cream, cilantro, or over a bed of rice like Mexican rice or Moro for a full meal.

→ How should I store leftovers?

Cool and store in an airtight container. Keep in the fridge for 4–5 days or freeze for up to a month.

Chipotle Bean Plantain Stew

Smoky chipotle, creamy beans, and sweet plantains in a hearty one-pot meal with bold Latin-inspired flavor.

Preparation Time
10 min
Cooking Time
25 min
Total Time
35 min
By: Tyla

Category: Soups & Stews

Skill Level: Beginner-Friendly

Cuisine Origin: Latin American

Output: 4 Servings (1 pot of stew)

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

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

Steps

Step 01

In a blender, combine cherry tomatoes, garlic cloves, and chipotle pepper or adobo sauce. Blend until a smooth salsa forms. Set aside.

Step 02

In a large saucepan over medium heat, sauté diced onion and bell pepper until softened, about 5 minutes.

Step 03

Pour in the blended salsa and stir in sazon, cumin, and coriander. Sauté for 3–4 minutes to enhance the flavor.

Step 04

Add pinto beans and vegetable broth. Stir well, bring to a simmer, then add the sliced plantains. Cover and reduce heat to low. Simmer for 15 minutes or until plantains are tender.

Step 05

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

Notes

  1. To peel plantains easily, cut off both ends and score the peel lengthwise before removing the skin by hand or with a paring knife.
  2. Cutting plantains into 1/2-inch slices prevents them from disintegrating during cooking.
  3. Adjust spice level by using just the adobo sauce instead of whole chipotle peppers.
  4. For convenience, use canned beans—just rinse and drain before adding.

Required Tools

  • Blender
  • Large saucepan with lid
  • Knife and cutting board
  • Wooden spoon or spatula

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 320
  • Fats: 5 g
  • Carbohydrates: 58 g
  • Proteins: 9 g