Chipotle Black Bean, Sweet Potato & Brown Rice Stew

PREP TIME: 15mins


A lovely smoky one pot family friendly meal using Chillies in adobe sauce.

You can find a jar of these chillies in any good deli. The jalapeño chillies are dried and smoked and preserved in a sweet and tangy sauce, they are quite hot so adjust to your heat preference.

Make Ahead: the dish can be made up to 3 days ahead.

Seasonal Swaps: use any kind of bean you have and you can change the greens with anything you have at home for instance kale or Swiss chard. You can use any root here, butternut or even carrots could work, just remember that some roots (like carrots) will take longer to cook.

Serving Suggestion:

I love to serve this with some homemade guacamole, the yogurt and some sautéed kale on the side.


  • 4 tablespoons olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 chipotle pepper in adobe sauce, chopped (adjust according to heat preference)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon Spanish smoked sweet paprika
  • 1 teaspoon cinnamon
  • 1 x 400g tin tomatoes
  • 1 large sweet potato, cubed (smallish)
  • 2 cups cooked brown rice or quinoa
  • 400ml vegetable stock
  • 1 teaspoons salt
  • 1 x 400g tin black beans, drained
  • 1 x 200g baby spinach, roughly chopped
  • pepper
  • garnish: chopped coriander

Yogurt Sauce

  • 1 cup full fat plain yogurt
  • 2 tablespoons Chipotle in Adobe liquid
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey



  1. Heat the oil, add the onion, carrot and pepper and cook, covered until soft, stirring occasionally.
  2. Add the garlic, tomato paste, adobe chilli pepper and 1 teaspoon of salt, cook for 3 minutes.
  3. Add the cumin, coriander, paprika and cinnamon and cook until fragrant, about 3 minutes.
  4. Add the tinned tomatoes, rice, beans, stock and sweet potato and gently simmer, covered until the sweet potato is soft, about 20 minutes. Add the chopped spinach, stir through and season with salt and pepper. (the heat of the stew will cook the spinach).
  5. Sprinkle over the coriander if using.
  6. Meanwhile for the yogurt sauce, add all the yogurt ingredients together and adjust the seasoning.
  7. When ready to serve, place the dish in the centre of the table along with the yogurt (and other delicious toppings) and enjoy!
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