This slow cooker spicy bean stew makes a warming vegetarian meal for any day, and is great to freeze for quick mid-week dinners.
After spending what seems like much of the summer baking, it is time for me to cut back and make some healthier choices!
When it is colder, I find salads less attractive and I’d much rather have a warming bowl of stew, casserole or curry instead.
I also like to take this bean stew in my lunchbox on working days, as I know I will get my five-a-day that way.
My slow cooker spicy bean stew recipe is packed with beans and vegetables and I add whatever vegetables I have in the fridge to bulk it out further.
The chipotle paste gives this simple stew a spicy kick.
I serve it with soured cream and fresh parsley, and a flatbread on the side. It also goes really well with rice for a larger meal.
I didn’t give this stew to my children this time as I thought it would be too spicy for them; if I make it for us all to share I would reduce the chipotle paste and add a tin of sweetcorn.
Ingredients
Here’s what you will need to make this recipe, get the quantities in the recipe card further down:
- tin red kidney beans
- tin chickpeas
- tin borlotti beans
- tin chopped tomatoes
- tomato purée
- vegetable bouillon powder or veggie stock cube
- chipotle chilli paste
- red onion
- celery
- dried sage
Step by step
- Mix all the ingredients together in the slow cooker pot.
- Cook on high for 4-5 hrs or low for 8 hours.
This is vegan if you omit the sour cream on serving. Or vegetarian if you follow the recipe as given.
How to serve
Serve with a dollop of soured cream (or alternative for a vegan diet) and fresh parsley, with a flatbread or tortilla and some boiled rice for a larger meal.
Light option
Most of the ingredients in this bean stew are healthy, high in fibre and have excellent health benefits.
They are also mainly zero points on WW if you follow that, so this is a great lighter option to make when you are running low on points.
More to try
Here are some more veggie slow cooker dishes you might also like:
Pin this slow cooker spicy bean stew for later
Recipe
Slow Cooker Spicy Bean Stew
Ingredients
- 400 g (14 oz) tin red kidney beans drained
- 300 g (10 oz) tin chickpeas drained
- 400 g (14 oz) tin borlotti beans drained
- 400 g (14 oz) tin chopped tomatoes
- 4 tbsp tomato purée
- 200 ml (¾ cups) hot water
- 1 tsp vegetable bouillon powder
- 1½ teaspoons heaped of chipotle chilli and smoked paprika paste
- 1 red onion chopped
- 2 sticks of celery chopped
- salt and pepper to season
- 1 tsp dried sage
Instructions
- Mix all the ingredients together in the slow cooker pot.400 g tin red kidney beans, 300 g tin chickpeas, 400 g tin borlotti beans, 400 g tin chopped tomatoes, 4 tbsp tomato purée, 200 ml hot water, 1 tsp vegetable bouillon powder, 1½ teaspoons heaped of chipotle chilli and smoked paprika paste, 1 red onion, 2 sticks of celery, salt and pepper, 1 tsp dried sage
- Cook on high for 4-5 hrs or low for 8 hours.
Linkies
I’m sending this to the Slow Cooked Challenge, the challenge Janice from Farmersgirl Kitchen and I now co-host. This month the theme is meat-free.
I’m also sending this to Extra Veg from Fuss Free Flavours (hosting this month) and Utterly Scrummy Food for Families as I pack in whatever vegetables I need to use up.
As I cooked this in my slow cooker which is a cheap method of cooking, and it uses inexpensive store cupboard ingredients (and hurrah I used up three tins of beans!) I am sending this over to Credit Crunch Munch too. This month Elizabeth’s Kitchen Diary is hosting for Fuss Free Flavours and Fab Food 4 All.
I’m also sending this to Jac from Tinned Tomatoes and her Meat Free Monday linky.
Donna says
Hi, Could you add a can of black beans in this recipe?
bakingqueen74 says
Hi Donna, yes feel free to use whichever beans you prefer or have to hand.
Elaine Mason says
Second time making this gorgeous recipe! I chucked in extra vegetables and a couple of handfuls of red lentils to pack it out further and make plenty for the freezer as well as tonight’s supper.
bakingqueen74 says
Wonderful! I love the sound of adding red lentils to make it go further.
Elizabeth says
Mmmm proper winter comfort food this! Loving the sound of this recipe! Thank you for sharing with Credit Crunch Munch!
Fuss Free Helen says
How delicious and so very quick and easy to prepare. I love chuck it all in and let it cook dishes.
Thanks for sharing with both #creditcrunchmunch and #ExtraVeg
Lisa@intotheglade says
Oh cor! This is going on next week’s menu, it looks gorgeous xx
bakingqueen74 says
That is great Lisa, do let me know if you enjoy it! 🙂
Michelle Utterlyscrummy says
What could be better than coming home to a bowl of this comforting and delicious stew on a cold autumn evening?! Delicious, thrifty and easy to prepare, perfect week night family fare.
bakingqueen74 says
thanks Michelle, those are my main goals, easy to make and not too fancy!
recipesfromapantry says
Oooooooooh yum and I would really love a big bowl of this for breakfast right now.
Jo's Kitchen (@Jos_Kitchen) says
What a delicious looking stew. Its perfect for the colder days
Janice @FarmersgirlCook says
That looks so good. Love a stew, it’s definitely the season for them now that it is starting to get cooler and much darker!
bakingqueen74 says
I am living off them right now! Thanks Janice