Who doesn’t love stew on a cool evening? This one is chock full of vegetables like high iron potatoes, high folate legumes and tons of anti-oxidant seasonings, not to mention the anti-inflammatory benefits of all these high fiber veggies! Enjoy!

Quick Mexican Stew With Kale and Chipotle [Vegan, Gluten-Free]

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  • 4-6 cups water
  • 4 red potatoes, chopped
  • 1 can pinto beans
  • 1 can black beans
  • 1 small can tomato paste
  • 1/2 16-ounce bag baby carrots, chopped
  • 1 large red bell pepper, chopped
  • 1 small onion, chopped (optional, if tolerated)
  • 2 cloves garlic, minced, or 1 teaspoon garlic powder
  • 1/2 bag fresh baby kale or 3 cups
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon oregano
  • Chipotle pepper to taste
  • Cayenne pepper to taste
  • 1/2 - 1 teaspoon Himalayan pink sea salt


  1. Chop all vegetables into small bite sized chunks.
  2. Add coconut oil, onion and garlic to a dutch oven and sauté for 3 minutes.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat to low and simmer for 1-2 hours.
  5. Optional garnishes: sliced avocados, salsa, spicy potato chips,or kale chips

Nutritional Information

Per Serving: Calories: 198 | Carbs: 35 g | Fat: 3 g | Protein: 8 g | Sodium: 253 mg | Sugar: 6 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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