Idaho Chili Stew
Warm, hearty, and bursting with bold flavors, Idaho Chili Stew is the ultimate comfort food for chilly nights! This one-pot wonder combines tender chunks of beef stew meat, creamy Idaho potatoes, and a medley of kidney and black beans, all simmered to perfection in a rich, savory broth spiced with chili powder, cumin, and smoked paprika. The addition of diced tomatoes and garlic enhances its depth, while the optional garnish of fresh cilantro, sour cream, and shredded cheddar cheese takes it to a whole new level. Easy to make and ready in just over an hour, this stew is perfect for feeding a crowd or meal prepping for the week. Whether you’re craving a satisfying dinner or a game-day crowd-pleaser, this Idaho Chili Stew is guaranteed to deliver!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium Idaho potatoes, peeled and cubed
- 14 ounces canned diced tomatoes, with juice
- 4 cups beef broth
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Transfer the meat to a plate and set aside.
In the same pot, add the diced onion and garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.
Return the browned beef to the pot. Add the diced Idaho potatoes, canned diced tomatoes (with their juice), and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, or until the potatoes are tender.
Stir in the drained and rinsed kidney beans and black beans. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Mix well to evenly distribute the spices.
Continue simmering the stew for an additional 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed. If the stew is too thick, you can add a bit more beef broth to reach your desired consistency.
Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese if desired. Enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1114 mg | 24% | |
*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.
