Spicy Chipotle Pinto Bean Stew
Ingredients
- 2 cans pinto beans, rinsed and drained
- 1 can crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp chipotle powder
- 1 tsp sazon (I used @eatloisa)
- 1 tbsp garlic, minced
- 2 bay leaves
- 1 poblano pepper, diced
- 1/2 red onion, diced
- 1 cup diced kabocha squash or potatoes/sweet potato
- 3 cups vegetable broth
Sazon seasoning
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 2 tsp oregano
- 1 tsp ground black pepper
Preparation
In a medium pot add onion and sauté until softened, 2-3 minutes.
Add garlic, tomato paste and remaining seasoning and sauté until fragrant.
Add in squash, beans and tomatoes and give a good stir to combine.
Add in vegetable broth then stir again, add bay leaves and bring to a boil.
Reduce to a simmer and allow to cook for 25-30 minutes.
Using back of spoon lightly mash pinto beans to help thicken beans.
Serve over rice and other veggies.