Slow-Cooked Bell Pepper and Black Bean Stew
A hearty, one-pot stew with tender bell peppers, protein-rich black beans, and aromatic spices. This mexican-inspired soups ready in about 40 minutes pairs olive oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp olive oil
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 cups spinach
- 1/4 cup cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 diced red bell pepper, 1 diced green bell pepper, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 3 minutes, stirring often.
- Step 3: Stir in 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes, and 1 cup vegetable broth. Simmer uncovered for 15 minutes to meld flavors. Stir in 2 cups spinach and cook until wilted. Top with 1/4 cup chopped cilantro before serving.
Frequently asked questions
How long does Slow-Cooked Bell Pepper and Black Bean Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Cooked Bell Pepper and Black Bean Stew?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Bell Pepper and Black Bean Stew?
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 Slow-Cooked Bell Pepper and Black Bean Stew 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.
What goes well with Slow-Cooked Bell Pepper and Black Bean Stew?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Amazing how the slow cooking brought out the black beans' taste.
- ★★★★★
Easy to make and packed with flavor. Will be making this again!
- ★★★★★
Perfect for a cozy night in. The bell peppers were so tender.
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