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Mexican-inspired vegan 'chicken' and black bean stew recipe

Mexican-inspired vegan 'chicken' and black bean stew recipe

13 ratings

This comforting, vegan one-pot is jam-packed with black beans, chicken-style pieces, ground cumin and smoky chipotle paste, making for a delicious hearty dinner. Serve over sweet potato jackets or rice and don't forget the lime wedges, for some zing! See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 276 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tbsp vegetable oil​
  • 1 x 200g pack meat-free chicken-style pieces
  • 1 red onion, thinly sliced​
  • 1 red pepper, deseeded and thinly sliced
  • 2 tsp ground cumin​
  • 1 tbsp chipotle chilli paste or 1 tsp smoked paprika
  • 400g tin black beans, drained and rinsed​
  • 1 lime, juiced​

To serve

  • 4 sweet potatoes or long grain rice, to serve (optional)
  • 30g sliced jalapeños in brine, drained​
  • 4 tbsp vegan coconut yogurt ​
  • ½ x 30g pack coriander, roughly chopped​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    1g 7%
  • Sugars

    13g 19%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 16.2g Protein 19.3g Fibre 6.8g


  1. For the sweet potatoes (if using), preheat the oven to 220°C, fan 200°C, gas 7. Prick the potatoes with a fork, wrap in foil and bake for 30-35 mins until soft. Alternatively, cook the rice according to packet instructions. 
  2. Heat 1 tbsp of oil in a large non-stick frying pan over a high heat. Add the meat-free chicken-style pieces and fry according to pack instructions, until lightly golden. Tip into a bowl and set aside.​ 
  3. Add the remaining oil to the pan and cook the onion and pepper for 4-5 mins until softened and lightly charred. 
  4. Return the meat-free chicken-style pieces to the pan, along with the cumin, chipotle paste (or smoked paprika) and beans. Give everything a good stir, then pour in 500ml freshly boiled water and bring to the boil. ​ 
  5. Reduce to a simmer and cook for ​15 mins, mashing the beans slightly with the back of a wooden spoon until the sauce starts to thicken. If you prefer a runnier sauce, add a splash more water. Season to taste with lime juice and freshly cracked black pepper. 
  6. Serve with sliced jalapeños, yogurt and chopped coriander, alongside the sweet potatoes or rice.

See more Vegan recipes

Tip: The bean stew will keep in the fridge for up to 3 days. To serve, reheat until piping hot.

Freezing and defrosting guidelines

Cool the stew fully and freeze in an airtight container for up to 3 months. Defrost fully in the fridge overnight and reheat with a splash of water until piping hot.​ For more tips on freezing and defrosting food, read our article Love Your Freezer.

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