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Slow Cooker Mexican Chipotle Beef and Black Bean Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound lean beef stew meat
  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups low-sodium beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the beef stew meat, onion, red bell peppers, and garlic into the slow cooker.
  • Add the chipotle peppers, adobo sauce, black beans, diced tomatoes, and beef broth.
  • Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir everything together to combine.
  • Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If the stew tastes too spicy after cooking, stir in an extra can of drained black beans to mellow the heat. Leftovers thicken as they sit, so add a splash of broth when reheating. For a complete balanced bowl, serve over cooked quinoa or brown rice rather than adding more ingredients inside the slow cooker.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker