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Chipotle Stewed Pinto Beans. Perfect winter meal as the beans are stewed with smoky chipotle spices.

Chipotle Stewed Pinto Beans

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Mexican


A call back to those warm meals I used to enjoy at home with my family. Smoky, warming and loaded with a lot of latin flare.


  • 2 cans pinto beans, rinsed and drained
  • 1/2 medium red onion, diced
  • 1 poblano pepper, diced
  • 1 15 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp chipotle powder
  • 1 tsp sazon
  • 1 tbsp minced garlic
  • 2 bay leaves
  • 1 cup kabocha squash or sweet potato, diced
  • 3 cups vegetable broth


  1. In a medium pot add onion and saute until softened, 2-3 minutes.
  2. Add garlic, poblano pepper, tomato paste and remaining seasoning and saute until fragrant.
  3. Add in squash, beans and tomatoes and give a good stir to combine.
  4. Add in vegetable broth then stir again, add bay leaves and bring to a boil.
  5. Reduce to a simmer and allow to cook for 25-30 minutes.
  6. At the end of your cooking time, use the back of your cooking spoon lightly mash some of the pinto beans to help thicken your stewed beans. Stir well and serve.


  • Sazon is one of the common seasonings you’ll find in latin cooking. Typically you can find this spice blend at your local markets in the international section. Company’s like Loisa, make a version that is organic and made with high quality ingredients. If you wish to make your own, use the following blend: 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp turmeric, 1 tbsp garlc powder, 1 tbsp kosher salt, 2 tsp oregano, 1 tsp ground black pepper. 
  • Mashing some of the beans in this dish, helps to release some of the soluble fibers that help absorb liquid and naturally thicken the stew. 

Keywords: chipotle powder, kabocha squash, pinto beans, poblano peppers, tomatoes