Mexitalian Stew
Experience the comforting fusion of Mexican and Italian flavors with this hearty Mexitalian Stew! Packed with tender ground beef or turkey, vibrant black and kidney beans, sweet corn kernels, and a medley of aromatic spices, this one-pot delight is the perfect marriage of chili-inspired warmth and Italian pasta goodness. Simmered to perfection with diced tomatoes, savory broth, and small pasta like ditalini, this stew is a balanced, protein-rich meal that’s as easy to make as it is satisfying. Garnish with melty shredded cheese and a sprinkle of fresh cilantro for a vibrant finish that’s sure to impress. Ideal for busy weeknights, this 50-minute recipe offers a bold, crowd-pleasing twist for your dinner table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef or turkey
- 28 ounces diced tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 4 cups beef or chicken broth
- 1 cup dry small pasta (e.g., ditalini or macaroni)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheese (e.g., cheddar or mozzarella, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or turkey to the pot. Use a wooden spoon to break it apart as it cooks. Cook for 7-8 minutes or until browned and fully cooked. Drain any excess fat, if necessary.
Stir in the chili powder, ground cumin, oregano, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes (with their juices), black beans, kidney beans, corn, and broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld together.
Stir in the dry pasta and cook uncovered for an additional 8-10 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed, adding more salt or spices if desired.
Ladle the stew into bowls and garnish with shredded cheese and chopped cilantro, if using.
Serve hot and enjoy your Mexitalian Stew!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1058 mg | 23% | |
*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.
