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 with 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.
- 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
- dried sage
Step by step instructions
Mix all the ingredients together in the slow cooker pot.
Cook on high for 4-5 hrs or low for 8 hours.
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.
Most of the ingredients in this bean stew are zero smart points on WeightWatchers Freestyle so this is a great light option to make when you are running low on smart points!
More to try
Pin this slow cooker spicy bean stew for later
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.
This is vegan if you omit the sour cream on serving.
Slow Cooker Spicy Bean Stew
- 400 g tin red kidney beans drained
- 300 g tin chickpeas drained
- 400 g tin borlotti beans drained
- 400 g tin chopped tomatoes
- 4 tbsp tomato purée
- 200 ml hot water
- 1 tsp vegetable bouillon powder
- 1.5 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
- Mix all the ingredients together in the slow cooker pot.
- Cook on high for 4-5 hrs or low for 8 hours.