One Pot Chimichurri-Spiced White Bean and Pepper Stew

When it comes to creating a meal that’s hearty, flavourful, and packed with nutrients, this One Pot Chimichurri-Spiced White Bean and Pepper Stew ticks all the boxes. Whether you’re cooking for a cosy dinner at home or looking for a versatile plant-based dish to meal prep for the week, this recipe has you covered. The combination of tender white beans, sweet bell peppers, and warm spices creates a deeply satisfying stew, while the zesty chimichurri topping brings a pop of freshness that balances the dish perfectly.

Why You’ll Love This Recipe

This dish is all about balance. The richness of the spiced tomato base is complemented by the bright, herbaceous notes of the chimichurri. It’s hearty without being heavy, making it perfect for any time of year. Plus, it’s incredibly versatile—you can serve it on its own, pair it with crusty bread, or spoon it over rice or pasta for a complete meal. The recipe is also entirely dairy-free and gluten-free, making it a great option for those with dietary restrictions or anyone looking to enjoy more meat-free meals.

The Ingredients That Make It Special

Every ingredient in this recipe has a purpose, working together to create layers of flavour and texture.

• White Beans: These tender legumes are the backbone of the dish, soaking up the flavours of the spiced tomato sauce while adding a creamy texture and plenty of plant-based protein.
• Bell Peppers: Sweet, vibrant, and slightly crunchy, bell peppers add a pop of colour and a natural sweetness that balances the savoury elements of the stew.
• Warm Spices: Cumin, oregano, and a hint of cinnamon create a deep, earthy flavor that gives this dish a Mediterranean-inspired warmth.
• Tomatoes: A can of chopped tomatoes forms the base of the sauce, bringing acidity and richness to the stew.
• Chimichurri: This fresh and zesty sauce, made with parsley, garlic, olive oil, and red onions, is the perfect finishing touch, adding brightness and complexity.

Step-by-Step Instructions

This recipe comes together quickly and easily, making it perfect for busy weeknights or relaxed weekend cooking.

1. Prepare the Chimichurri:
   Start by whisking together extra virgin olive oil, white wine vinegar, minced garlic, and a mix of herbs and spices like parsley, oregano, and smoked paprika. Add finely chopped red onion for texture and let the mixture rest for at least 30 minutes. This allows the flavours to meld and ensures every bite is bursting with freshness.
2. Cook the Stew:
   Heat olive oil in a large skillet or Dutch oven and sauté chopped onion and bell peppers until softened. Add minced garlic for a fragrant boost, then stir in the chopped tomatoes. Season the mixture with cumin, oregano, cinnamon, salt, and pepper. Simmer the sauce until it thickens, then stir in the drained white beans to heat through.
3. Serve and Enjoy:
   Ladle the stew into bowls and top with a generous spoonful of chimichurri. The contrast of the warm, spiced stew and the cool, zesty topping is absolutely irresistible.

Tips for Perfecting This Recipe

• Adjust the Heat: If you like your food spicy, feel free to add extra red pepper flakes to the stew. For a milder version, stick with the recipe as is.
• Make It Your Own: This stew is incredibly adaptable. Add tofu, vegan sausages, or even roasted sweet potatoes for a unique twist.
• Meal Prep Friendly: The stew tastes even better the next day, as the flavours have more time to develop. Store leftovers in the fridge for up to three days or freeze for up to three months.
• Pairing Suggestions: Serve with crusty bread, a side salad, or over your favorite grain like quinoa or rice for a well-rounded meal.

Why Chimichurri Makes a Difference

While the stew itself is full of flavour, the chimichurri takes it to another level. This Argentinian-inspired sauce is a blend of fresh herbs, garlic, olive oil, and vinegar, with a touch of spice from smoked paprika and red pepper flakes. It cuts through the richness of the tomato sauce and brightens every bite, making the dish feel vibrant and fresh.

Chimichurri-Spiced White Bean and Pepper Stew

A comforting stew of tender white beans and sweet bell peppers simmered in a spiced tomato sauce with cumin, oregano, and cinnamon. Finished with a fresh chimichurri topping, it’s perfect on its own or served with bread, rice, or pasta for a hearty meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Fusion

Servings 4

Ingredients

  

• 2 tbsp olive oil
• 1 large onion chopped
• 4 red peppers slices
• 2 cloves garlic minced
• 1 can chopped tomatoes 400g
• 400 g white beans
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp cinnamon
• Salt and pepper to taste

For the Chimichurri:

• 60 ml olive oil extra virgin
• 2 tbsp white wine vinegar
• 30 g fresh parsley chopped
• 1/2 red onion finely chopped
• 1 clove garlic minced
• 1 tsp sea salt
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp smoked paprika

Instructions

 

• Prepare the chimichurri by combining all chimichurri ingredients in a bowl. Taste, and adjust seasoning if needed.
• Let the chimichurri rest for at least 30 minutes to allow the flavours to meld.
• Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell peppers. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
• Add the chopped tomatoes, cumin, oregano, and cinnamon. Mix well and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes, allowing the sauce to thicken.
• Stir in the white beans and season with salt and pepper. Cook for another 5 minutes to heat through.

Notes

• Add extra red pepper flakes to the stew for a spicier kick, or leave them out for a milder dish.
• The flavours deepen as the stew sits, making it perfect for meal prep. Store leftovers in the fridge for up to 3 days.
• Serve with crusty bread, rice, pasta, or even as a filling for a baked potato.
• Experiment with fresh coriander or basil instead of parsley for a unique twist.
• Add vegan sausages for extra protein and texture.
• Simmer the stew longer if you prefer a thicker consistency, or add a splash of vegetable stock for a thinner sauce.

Keyword Bell pepper stew, Chimichurri recipe, Easy vegan dinner, Gluten-free stew, Hearty plant-based meal, One-pot recipe, Spiced tomato stew, Vegan comfort food, Vegetarian stew, White bean stew

This White Bean and Pepper Stew with Chimichurri is as versatile as it is delicious. It’s hearty enough to stand alone as a main course but also works beautifully as a side dish. Whether you’re serving it at a dinner party, bringing it to a potluck, or enjoying it as a quick and healthy weeknight dinner, this dish is sure to impress.

Final Thoughts

If you’re looking for a plant-based recipe that’s packed with flavour, easy to make, and endlessly customisable, this One Pot Chimichurri-spiced White Bean and Pepper Stew is a must-try. It’s a celebration of wholesome ingredients and bold flavours, perfect for anyone who loves good food. Give it a try, and don’t forget to share your creations!

P.S. If you’re looking for another hearty and flavourful meal, try my Vegan Sweet Potato Lentil Goulash—it’s rich, satisfying, and packed with wholesome ingredients. Perfect for a cosy dinner or meal prep, this goulash is a delicious, plant-based twist on a classic comfort food! 

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