Go Back
Smoky Chipotle Hamburger and Black Bean Stew
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups beef broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chopped chipotle peppers, cumin, and smoked paprika. Cook for 1 minute to release the spices.
  • Add the black beans, diced tomatoes, and beef broth. Stir to combine and season with salt and black pepper.
  • Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
  • Taste and adjust seasoning if necessary. Serve hot with chopped cilantro and lime wedges on the side.

Notes

Chipotle peppers vary in heat, so start with one and add the second after tasting the broth. Leftovers thicken as they sit, so add a splash of broth when reheating. This stew pairs well with warm cornbread or rice to soak up the sauce.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Can Opener