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Chorizo and bean stew served in a bowl with crusty bread.
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5 from 2 votes

Chorizo and Bean Stew

This 30-minute Chorizo and Bean Stew is incredibly easy to make and has tons of flavor!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 255kcal
Author: Vanessa


  • 1 tbsp canola oil
  • 1 Spanish onion chopped
  • ½ medium red bell pepper chopped
  • ½ medium green bell pepper chopped
  • 5 garlic cloves minced
  • 1 carrot cubed
  • ½ lb cured Spanish chorizo
  • 1 lb red kidney beans canned
  • ½ cup tomato sauce
  • 1 chicken bouillon MAGGI®
  • 2 tsp dried oregano
  • ½ tsp black ground pepper
  • ½ tsp salt
  • ½ tsp saffron
  • 1 tsp apple cider vinegar
  • 2 ½ cups water
  • ½ cup parsley roughly chopped


  • In a large dutch oven, heat olive oil. Add onions, peppers, garlic and carrots to the pot and saute until tender, about 4-5 minutes.
  • Add chorizo and beans until heated through. Stir in tomato sauce, chicken bouillon, oregano, salt, black pepper, saffron, vinegar and water.
  • Bring to a simmer and cook for about 15 minutes. About 1 minute before it’s ready, stir in parsley.
  • Serve with crusty french bread and a garnish of parsley if desired.


  • Use Spanish, rather than Mexican, chorizo fro this recipe.
  • This chorizo and bean stew is easy to adapt to your tastes. You can add in whatever veggies you have in your fridge and shredded chicken is a welcome addition. You can also make it more spicy if you like by adding cayenne, chili flakes or a diced red chili pepper.
  • If making ahead of time, let the stew cool completely before storing.


Calories: 255kcal | Carbohydrates: 24g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 931mg | Potassium: 508mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2690IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 4mg