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Spicy Refried Bean Stew

Refried beans are a staple in our house. We make the recipe from my book Vegan Pressure Cooking a couple of times a month. They are delicious on salads, as sides, wrapped in collard greens, and, of course, in tacos. And they make this spicy stew oh-so-creamy.

©JLFields JL Fields

Ingredients

  • 1¼ cups Vegetable Broth divided
  • 1 small onion halved and thinly sliced
  • 1 small jalapeño seeded and finely diced
  • 2 garlic cloves minced
  • ½ to 1 teaspoon chili powder
  • ½ teaspoon chipotle or ancho chile powder
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can vegetarian refried beans (or 1 1/2 cups home-cooked refried beans)
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • Salt & Pepper to taste

Instructions

  1. In a large saucepan, heat ¼ cup of broth over medium-high heat. Add the onion, jalapeño, garlic, chili powder, chipotle powder, and umami blend and cook, stirring occasionally, until the onion is tender, about 5 minutes.
  2. Add the pinto beans, refried beans, tomatoes, 1 cup water, and remaining 1 cup of broth, stir well, and bring to a boil.
  3. Lower the heat to low, cover, and simmer for 20 minutes. Remove from the heat and serve.

Recipe Notes

  • PROTEIN BOOST: For a “meaty” chili, swap the canned pinto beans for ½ cup TVP (textured vegetable protein) or 6 ounces extra-firm tofu, crumbled (picture: Spicy Refried Bean Stew with tempeh).
  • INGREDIENT TIP: Use refried pinto or black beans. You can also use 1½ cups cooked pinto beans instead of canned, if you have purchased them frozen or in bulk.
  • Recipe from my book The Complete Plant-Based Diet: A Guide and Cookbook to Enjoy Eating More Plants.