Vegetarian Chipotle Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2+
  • 1 cup cooked wild rice (leave yourself at least 40-60 minutes if you have to cook the wild rice)
  • 5 baby/creamer potatoes cut in quarters
  • 1 bell pepper cut in cubes
  • ½ small onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup of zucchini, cubed
  • 1 can of red kidney beans
  • 1 cup cut green beans
  • 2 teaspoons of chipotle paste (use more for more heat)
  • 3 teaspoons of smoked paprika
  • 3 Roma tomatoes, chopped
  • 2 teaspoons of taco/fajita spice mix (I used our Seattle World Spice taco/fajita mix)
  • 2 teaspoons of Kirkland extra virgin olive oil
  • Kirkland sea salt and fresh ground Kirkland Tellicherry pepper
  • 1 cube organic vegetable broth
  1. Boil the potatoes for about 10 minutes, or until almost cooked.
  2. In a large deep pan over medium heat, warm the olive oil and then fry the onion for 2 minutes.
  3. Add the garlic and smoked paprika and fry for 1 minute.
  4. Add the bell pepper, green beans, zucchini, precooked potatoes, chipolte paste and spice mix and fry, stirring often, for about 5 minutes.
  5. Add the chopped tomatoes, the cube of broth and half of the red kidney beans. Cook for another 5 minutes.
  6. Using a food processor, blend the rest of the beans and then add them into the pan, mix everything and season to taste with salt and pepper.
  7. Add some water if necessary to ensure you have a good amount of sauce.
  8. Towards the end mix in the cooked wild rice and cook for a few minutes or until everything is heated through.
Recipe by Costco Diva at