11 Fall Stew Recipes With Beans for Hearty Meatless Meals

Fall brings cooler days when a warm stew feels like the right choice for dinner. Beans add protein and make these meals filling without meat. I collected eleven recipes that use pantry staples and simple steps. Each one works for busy weeknights or weekend cooking. You can browse them and pick what matches what you have on hand.

Helpful Tips Before You Start

These tips will help you get the best results from bean based stews.

Choose Canned or Dried Beans Wisely

Canned beans save time and work well in most recipes. Dried beans need an overnight soak and longer cooking but give firmer texture.

Build Flavor at the Start

Saute onions, garlic, and celery in oil before adding liquid. This step creates a deeper base for the stew.

Thicken with Beans

Mash a small portion of beans against the side of the pot near the end of cooking. The starch helps create a hearty consistency.

Add Fall Vegetables

Stir in carrots, sweet potatoes, or parsnips for natural sweetness. These vegetables hold up well during long simmers.

Make Ahead for Better Taste

Cook the stew a day early and reheat it gently. The flavors blend more fully after resting overnight.

Smoky Chipotle Black Bean Stew with Sweet Potatoes and Corn

This stew brings together sweet potatoes and corn with black beans for a filling meatless meal. The chipotle adds a steady smoky heat that pairs well with the natural sweetness of the vegetables. It works well on cool evenings when you want something warm and simple to prepare.

The texture stays thick and comforting from the beans and potatoes, while the corn adds little bursts of sweetness in each bite. Serve it with basic toppings to round out the flavors.

Smoky Chipotle Black Bean Stew with Sweet Potatoes and Corn

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Lime wedges and chopped cilantro for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and chipotle peppers. Cook for one minute until fragrant.
• Add the sweet potatoes, smoked paprika, and cumin. Stir to coat the potatoes with the spices.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes until the sweet potatoes begin to soften.
• Add the black beans and corn. Continue simmering for another 10 minutes until the potatoes are tender and the stew thickens.
• Season with salt and black pepper. Serve hot with lime wedges and cilantro.

Notes

The adobo sauce from the chipotle peppers adds extra smokiness, so adjust the amount of peppers if you prefer less heat. Leftovers thicken more in the fridge, so add a splash of broth when reheating. Fresh corn works well in place of frozen during summer months.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Tuscan White Bean Stew with Kale, Tomatoes, and Rosemary

This Tuscan white bean stew brings creamy beans, wilted kale, and bright tomatoes together in a rosemary-infused broth. It works well for weeknight dinners or weekend meal prep when you want something hearty and meatless.

The finished stew has a rustic texture with soft beans and tender greens in a light, savory broth that tastes comforting without feeling heavy.

Tuscan White Bean Stew with Kale, Tomatoes, and Rosemary

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 2 sprigs fresh rosemary
• Salt and black pepper, to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until the vegetables begin to soften, about 5 minutes.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the white beans, diced tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a simmer.
• Cook uncovered for 15 minutes, stirring occasionally.
• Remove the rosemary sprigs, then add the kale and cook until the leaves are wilted and tender, about 5 minutes.
• Taste and season with salt and black pepper as needed before serving.

Notes

Let the stew rest for 5 minutes off the heat so the flavors settle. If you make it ahead, the kale may darken slightly but the taste holds up well. Reheat gently with a splash of broth if the stew thickens in the fridge. Dried rosemary can replace the fresh sprigs, but use only 1 teaspoon to avoid overpowering the dish.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Moroccan Chickpea Stew with Butternut Squash and Apricots

This stew brings together sweet butternut squash and tangy dried apricots with warm Moroccan spices. Chickpeas add hearty protein that makes it filling enough for a full meal. It works well on cool evenings when you want something comforting but still plant based.

The flavors balance earthy spices with natural sweetness from the squash and fruit. The texture stays thick and spoonable after a gentle simmer. Serve it on its own or with a simple grain on the side.

Moroccan Chickpea Stew with Butternut Squash and Apricots

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 cups peeled and cubed butternut squash
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic, cumin, cinnamon, ginger, and cayenne. Cook for 1 minute until the spices smell fragrant.
• Add the cubed butternut squash, chickpeas, chopped apricots, and diced tomatoes. Pour in the vegetable broth.
• Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20 minutes until the squash is tender.
• Season with salt and black pepper. Taste and adjust if needed.
• Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

The apricots soften during cooking and release a mild sweetness that balances the cayenne. If the stew thickens too much on the second day, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and freeze nicely for up to a month.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Curried Kidney Bean Stew with Spinach and Coconut Milk

This stew brings together creamy coconut milk, earthy kidney beans, and fresh spinach in one warming bowl. It works well on cool fall evenings when you want a filling meatless meal that still feels light enough for weeknights. The curry spices give it a gentle heat while the coconut milk rounds everything out into a smooth, comforting texture.

Curried Kidney Bean Stew with Spinach and Coconut Milk

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Can Opener

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 5 ounces fresh spinach
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic, curry powder, and cumin. Cook for 1 minute until the spices become fragrant.
• Pour in the diced tomatoes with their juices, then add the kidney beans, coconut milk, and vegetable broth. Stir to combine.
• Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the stew thickens slightly.
• Add the fresh spinach and stir until it wilts, about 2 minutes. Taste and season with salt and pepper as needed.

Notes

Simmer the stew a few extra minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for up to 4 days and reheat smoothly on the stove with a splash of broth. Serve it over rice or with warm flatbread to soak up the sauce. If the curry flavor tastes too mild after simmering, stir in an extra half teaspoon of curry powder before adding the spinach.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Wooden Spoon, Can Opener

Creamy Pumpkin and Pinto Bean Stew with Sage and Thyme

This stew brings pumpkin and pinto beans together in a smooth, herb-scented broth. Sage and thyme add an earthy layer that balances the natural sweetness of the pumpkin while the beans keep each bowl filling.

It works well on cool evenings when you want a one-pot meatless meal that feels substantial without much effort. The coconut milk creates creaminess without dairy, and a quick partial blend gives the stew body.

Creamy Pumpkin and Pinto Bean Stew with Sage and Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Immersion blender

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 2 teaspoons fresh thyme leaves
• 1 (15-ounce) can pumpkin puree
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 3 cups vegetable broth
• 1 (13.5-ounce) can coconut milk
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the chopped sage and thyme leaves to the pot. Stir for 30 seconds until the herbs become fragrant.
• Pour in the pumpkin puree, pinto beans, vegetable broth, and coconut milk. Stir everything together until the pumpkin is fully mixed into the liquid.
• Bring the stew to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, so the flavors combine and the mixture thickens slightly.
• Use an immersion blender to puree about half the stew directly in the pot, leaving some beans and pumpkin pieces intact for texture. If you do not have an immersion blender, transfer 2 cups to a regular blender, puree, and return it to the pot.
• Taste and season with salt and black pepper. Simmer for 2 more minutes, then remove from heat.

Notes

If the stew thickens too much while sitting, stir in a splash of extra broth or water when reheating. Leftovers keep in the refrigerator for up to 4 days and reheat well on the stovetop over low heat. For a brighter finish, add a squeeze of lemon juice just before serving.

Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender

Smoky Paprika Navy Bean Stew with Root Vegetables

This stew brings together creamy navy beans and a mix of earthy root vegetables in a broth seasoned with smoked paprika. It makes a filling meatless meal that works well on cool evenings when you want something warming and simple to prepare.

The flavors stay balanced with the natural sweetness of the vegetables and the deep smokiness from the paprika. The texture stays hearty from the beans and tender roots without becoming heavy.

Smoky Paprika Navy Bean Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 medium sweet potato, diced
• 2 tablespoons smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 2 (15-ounce) cans navy beans, drained and rinsed
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic, carrots, parsnips, and sweet potato. Cook for 5 minutes, stirring now and then.
• Add the smoked paprika and thyme. Stir for 1 minute so the spices coat the vegetables.
• Pour in the vegetable broth and bring the mixture to a simmer.
• Add the navy beans, salt, and pepper. Simmer uncovered for 20 minutes until the vegetables are tender.
• Remove from heat and stir in the fresh parsley before serving.

Notes

Smoked paprika can turn bitter if it sits too long on high heat, so keep the burner at medium when you add it. Leftovers thicken as they sit, so add a splash of broth when reheating. This stew pairs well with crusty bread for dipping.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Ginger-Soy Adzuki Bean Stew with Mushrooms and Bok Choy

This stew brings together earthy mushrooms, tender adzuki beans, and crisp bok choy in a savory ginger-soy broth. It makes a filling meatless meal that feels especially welcome on cool fall evenings when you want something warm and simple.

The flavors stay balanced with fresh ginger and soy sauce, while the beans give it body and the vegetables add texture. It works well as a weeknight dinner or a make-ahead lunch.

Ginger-Soy Adzuki Bean Stew with Mushrooms and Bok Choy

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon sesame oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups vegetable broth
• 2 cans (15 ounces each) adzuki beans, drained and rinsed
• 3 tablespoons soy sauce
• 4 heads baby bok choy, quartered
• 2 green onions, sliced

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
• Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
• Pour in the vegetable broth, adzuki beans, and soy sauce. Bring the mixture to a simmer and cook for 10 minutes to let the flavors combine.
• Add the bok choy and simmer for 3 to 4 minutes until the stems are tender but still bright green.
• Ladle the stew into bowls and top with the sliced green onions before serving.

Notes

Use low-sodium soy sauce if you prefer a milder salt level, and add the bok choy only at the end so it stays crisp rather than turning mushy. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board

Harissa Chickpea Stew with Roasted Peppers and Lentils

This stew brings together smoky roasted peppers and spicy harissa for a bold, warming bowl that feels right at home on cool evenings. Chickpeas and lentils add plenty of staying power, making it a satisfying meatless option that still feels hearty and complete.

The flavors balance earthy lentils with creamy chickpeas and a gentle heat from the harissa. Roasted peppers add a touch of sweetness that rounds out the spice without overpowering it.

Harissa Chickpea Stew with Roasted Peppers and Lentils

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons harissa paste
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 roasted red peppers, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic and cook for 1 minute. Add the harissa paste and stir for another minute to release its aroma.
• Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
• Stir in the diced tomatoes, chickpeas, roasted red peppers, salt, and black pepper. Simmer uncovered for 15 more minutes until the lentils are tender and the stew thickens slightly.
• Remove from heat. Stir in the parsley just before serving. Serve with lemon wedges on the side.

Notes

If your harissa is very spicy, start with one tablespoon and add more at the end to suit your taste. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs well with crusty bread or a simple green salad on the side.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife

Cumin-Spiced Red Bean Stew with Carrots and Collard Greens

This stew brings together creamy red beans with sweet carrots and tender collard greens in one pot. The cumin gives it an earthy, warming flavor that feels right for cool evenings. It works well as a weeknight dinner or a make-ahead lunch that reheats nicely.

The texture stays thick enough to feel hearty yet loose enough to serve with bread. Carrots soften without turning mushy, and the greens add a slight chew that balances the beans.

Cumin-Spiced Red Bean Stew with Carrots and Collard Greens

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 4 medium carrots, sliced into rounds
• 4 cups vegetable broth
• 2 (15-ounce) cans red beans, drained and rinsed
• 1 bunch collard greens, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cumin and cook for 1 minute until the cumin smells toasted.
• Add the carrots and stir to coat them with the spices. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes so the carrots begin to soften.
• Stir in the red beans, salt, and black pepper. Let the stew simmer for another 10 minutes. Add the collard greens and cook until they wilt and turn tender, about 8 minutes. Taste and adjust salt if needed before serving.

Notes

Simmer the collard greens just until they lose their raw bite rather than cooking them down to mush. If the stew thickens too much on the second day, add a splash of broth when reheating. Skip the salt until the end if your broth is already seasoned.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Italian Borlotti Bean Stew with Farro and Leeks

This stew brings together creamy borlotti beans and chewy farro in a broth scented with leeks and rosemary. It works well on cool evenings when you want something filling but still light enough for a weeknight. The leeks add gentle sweetness while the farro gives the stew a pleasant bite that holds up well after reheating.

Italian Borlotti Bean Stew with Farro and Leeks

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup farro, rinsed
• 2 cans (15 oz each) borlotti beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook for 4 minutes until they soften.
• Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes.
• Add the rinsed farro and stir to coat it with the vegetables and oil.
• Pour in the diced tomatoes and vegetable broth. Add the rosemary sprigs and bay leaves.
• Bring the mixture to a simmer. Cover the pot and cook for 25 minutes, stirring once or twice.
• Stir in the drained borlotti beans. Continue simmering uncovered for 10 minutes until the farro is tender.
• Remove the rosemary sprigs and bay leaves. Season with salt and black pepper. Stir in the chopped parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Use canned borlotti beans for speed, but dried beans work if you soak and cook them ahead. The parsley adds a fresh note at the end, so do not skip it.

Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Thai Coconut Black Bean Stew with Pumpkin and Lime

This stew brings together creamy coconut milk, tender pumpkin, and hearty black beans in one pot. The lime adds brightness that balances the richness, while Thai curry paste gives it a gentle heat that feels warming on cool evenings. It works well for weeknight dinners or weekend meal prep when you want something filling without meat.

The texture stays thick enough to serve over rice yet loose enough to eat with a spoon. Pumpkin softens into the broth and black beans hold their shape for a satisfying bite.

Thai Coconut Black Bean Stew with Pumpkin and Lime

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Juice of 2 limes
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant. Add the curry paste and stir for another minute.
• Add the pumpkin cubes, black beans, coconut milk, vegetable broth, and salt. Stir to combine. Bring the mixture to a simmer.
• Cover and cook for 15 minutes, stirring occasionally, until the pumpkin is tender. Stir in the lime juice and taste for seasoning.
• Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lime wedges on the side.

Notes

If the stew thickens too much after sitting, add a splash of broth or water when reheating. For a milder version, reduce the curry paste to one tablespoon. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing creaminess.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board