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Chile - Porotos Granados

Savory delicious plant-based stew

Aneri's note: Chile is a top place I want to visit, especially Santiago and Patagonia. Hopefully I'll be able to update this section in the next few years!


Porotos Granados

Difficulty level (1-10): 4

Porotos Granados is a perfect wintery stew with a lot of comforting veggies and flavors.


Oil - 2 TB

Onion - 1 small, chopped

Garlic - 2 cloves, minced

Cumin - 1 tsp

Paprika - 1 tsp

Onion powder - 1 tsp

Basil - 2 TB, chopped

Oregano - 1 tsp

Tomatoes- 2, chopped

Salt and pepper to taste

Veg stock - 3 cups

Cranberry beans - 3 cups

Corn - 1 cup

Pumpkin - 1 lb, chopped into chunks (note I didn’t find this so used pumpkin purée)

1. Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, onion powder, cumin and oregano and sauté for another 1 to 2 minutes.

2. Add tomatoes and cook another 3 or 4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.

3. Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.

Recipe influenced by whats4eats.


Like this recipe? Check out more stews from West Africa and Southern Africa!

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