Chipotle Black Bean and Rice Stew


Recipe: Chipotle Black Bean and Rice Stew

Summary: Delicious stew, perfect to warm your belly.


  • 1 bay leaf
  • 1 cup vidalia onion, minced
  • 2 celery ribs, chopped
  • 2 Knorr Chipolte bouillon cubes (or 1-2 well-minced canned chipotle peppers)
  • 1 cup frozen white corn kernels
  • 2 tbsp olive oil
  • 3 cloves garlic, chopped
  • 2 (15 ounce) cans black beans
  • 2 tsp chili powder
  • 1 (32 ounce) carton vegetable stock
  • 1 (15 ounce) can diced tomatoes
  • 1 tsp ground coriander
  • 1 1/2 tsp cumin
  • 1 (8 ounce) can tomato sauce
  • 1 cup white rice


  1. Put a large pot over medium heat.
  2. Put in olive oil and saute your bay leaf, celery, onions, and garlic for about 4 minutes.
  3. Crumble up your chipotle cubes into the pot and add corn as well as 2 cans of undrained black beans.
  4. Add chili powder, cumin, and coriander. Stir this well.
  5. Add in tomato sauce, tomatoes and stock.
  6. Cover the pot and bring to high-heat and a boil.
  7. Now add rice and bring back to a boil again. Then lower heat, cover, and let simmer until the rice is tender.

Preparation time: 25 minute(s)

Recipe adapted from:

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