Chili Stew
Warm up your kitchen with this hearty and flavorful Chili Stew, a comforting one-pot wonder that’s perfect for weeknight dinners or cozy gatherings. This recipe combines tender ground beef, vibrant bell peppers, and a medley of kidney and pinto beans, all simmered in a richly spiced tomato broth infused with chili powder, cumin, and paprika. A touch of frozen corn adds subtle sweetness, while optional fresh cilantro brings a burst of freshness to each bowl. Ready in just under an hour, this easy-to-make chili stew delivers bold, robust flavors and satisfying textures with minimal prep time. Serve it as-is or pair it with crusty bread, tortilla chips, or a dollop of sour cream for the ultimate comfort food experience. Perfectly portioned for feeding a crowd or meal prepping, this hearty chili stew is a must-try for chili lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 28 ounces (1 can) crushed tomatoes
- 2 cups beef broth
- 15 ounces (1 can, drained and rinsed) kidney beans
- 15 ounces (1 can, drained and rinsed) pinto beans
- 1 cup frozen corn
- 0.25 cup, chopped (optional) fresh cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes. Remove any excess fat, if needed.
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the red and green bell peppers, and cook for another 3-4 minutes until they begin to soften.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to coat the vegetables and beef with the spices.
Add the crushed tomatoes and beef broth to the pot, stirring to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
Add the drained and rinsed kidney beans, pinto beans, and frozen corn. Stir well, then cover and let simmer for another 15 minutes.
Taste and adjust seasoning if needed, adding more salt or spices to taste.
Garnish with fresh cilantro before serving, if desired.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 79.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 6186 mg | 132% | |
*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.
