Roasted Chile and Pinto Bean Stew with Cornbread Crumble
A hearty Southwestern stew featuring roasted green chiles and creamy pinto beans, topped with a crunchy cornbread crumble for texture contrast. This latin american-inspired soups (vegetarian) ready in about 95 minutes pairs dried pinto beans, chopped roasted green chiles, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried pinto beans
- 2 cups chopped roasted green chiles
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cornbread mix
- 2 tbsp, melted unsalted butter
Instructions
- Step 1: Soak 1 cup dried pinto beans overnight in cold water; drain and rinse. Place beans in a large pot with 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 1 hour until tender.
- Step 2: While beans cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 2 cups chopped roasted green chiles, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet; cook for 3 minutes until spices bloom and mixture is aromatic.
- Step 4: Stir the chile and onion mixture into the cooked beans in the pot, simmer together for 10 minutes to meld flavors, adjusting seasoning as needed.
- Step 5: Preheat oven to 375°F. In a bowl, combine 1 cup cornbread mix with 2 tbsp melted unsalted butter; crumble mixture evenly on a baking sheet.
- Step 6: Bake cornbread crumble for 12 minutes until golden and crisp; remove and let cool slightly.
- Step 7: Serve the stew hot in bowls topped with a generous sprinkle of the cornbread crumble for added texture contrast.
Frequently asked questions
How long does Roasted Chile and Pinto Bean Stew with Cornbread Crumble take to make?
Total time is about 95 minutes (15 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Chile and Pinto Bean Stew with Cornbread Crumble?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried pinto beans from drying out.
Can I substitute ingredients in Roasted Chile and Pinto Bean Stew with Cornbread Crumble?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Chile and Pinto Bean Stew with Cornbread Crumble for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Chile and Pinto Bean Stew with Cornbread Crumble vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
