Cherokee Pepper Pot
Dive into the comforting, hearty flavors of Cherokee Pepper Pot, a robust stew that beautifully blends tender beef, sweet potatoes, and the vibrant crunch of fresh corn. This deeply satisfying dish is infused with the warming spices of cayenne and thyme, while green bell peppers and optional jalapeño add a mild kick of heat. Simmered to perfection in a savory broth with stewed tomatoes and finished with wilted spinach, this soup offers a rich tapestry of textures and earthy flavors. Perfect for cozy dinners or meal prepping, it’s a nutrient-packed, gluten-free recipe that serves six and comes together in just a little over an hour. Garnished with fresh parsley for a bright finish, this pepper pot is sure to be your go-to for wholesome comfort food.
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Recipe Information
Ingredients
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 jalapeño pepper, finely diced (optional)
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh corn kernels (or frozen)
- 1 14 oz can stewed tomatoes, roughly chopped
- 5 cups beef or vegetable broth
- 1 tsp dried thyme
- 0.5 tsp ground cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes to the pot and sear them on all sides until browned, about 5 minutes. Remove the beef and set it aside.
In the same pot, add the diced yellow onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, green bell pepper, and jalapeño (if using), and cook for another 2 minutes.
Add the cubed sweet potatoes, fresh corn kernels, and stewed tomatoes to the pot. Stir to combine.
Return the seared beef to the pot and pour in the beef or vegetable broth.
Stir in the dried thyme, ground cayenne, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the soup for 40-45 minutes, or until the beef is tender and the sweet potatoes are cooked through.
Stir in the fresh spinach and allow it to wilt for 2-3 minutes.
Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7264 mg | 316% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 45.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4397 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
