Mexican-inspired vegan 'chicken' and black bean stew recipe
This comforting, vegan one-pot is jam-packed with black beans, chicken-style pieces, ground cumin and smoky chipotle paste, making for a delicious hearty dinner. Serve over sweet potato jackets or rice and don't forget the lime wedges, for some zing!
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 276 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 1 x 200g pack meat-free chicken-style pieces
- 1 red onion, thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tsp ground cumin
- 1 tbsp chipotle chilli paste or 1 tsp smoked paprika
- 400g tin black beans, drained and rinsed
- 1 lime, juiced
To serve
- 4 sweet potatoes or long grain rice, to serve (optional)
- 30g sliced jalapeños in brine, drained
- 4 tbsp vegan coconut yogurt
- ½ x 30g pack coriander, roughly chopped
Each serving contains
- Energy
- 1150kJ 276.0kcal
- Fat
- 13g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 16.2gProtein 19.3gFibre 6.8g
Method
- For the sweet potatoes (if using), preheat the oven to 220°C, fan 200°C, gas 7. Prick the potatoes with a fork, wrap in foil and bake for 30-35 mins until soft. Alternatively, cook the rice according to packet instructions.
- Heat 1 tbsp of oil in a large non-stick frying pan over a high heat. Add the meat-free chicken-style pieces and fry according to pack instructions, until lightly golden. Tip into a bowl and set aside.
- Add the remaining oil to the pan and cook the onion and pepper for 4-5 mins until softened and lightly charred.
- Return the meat-free chicken-style pieces to the pan, along with the cumin, chipotle paste (or smoked paprika) and beans. Give everything a good stir, then pour in 500ml freshly boiled water and bring to the boil.
- Reduce to a simmer and cook for 15 mins, mashing the beans slightly with the back of a wooden spoon until the sauce starts to thicken. If you prefer a runnier sauce, add a splash more water. Season to taste with lime juice and freshly cracked black pepper.
- Serve with sliced jalapeños, yogurt and chopped coriander, alongside the sweet potatoes or rice.
- Tip: The bean stew will keep in the fridge for up to 3 days. To serve, reheat until piping hot.
- See more Vegan recipes
Freezing and defrosting guidelines
Cool the stew fully and freeze in an airtight container for up to 3 months. Defrost fully in the fridge overnight and reheat with a splash of water until piping hot. For more tips on freezing and defrosting food, read our article Love Your Freezer.
