Southwestern Smoked Sausage Stew
Warm up your weeknight dinner rotation with this hearty and flavorful Southwestern Smoked Sausage Stew, a one-pot wonder that’s perfect for cozy evenings. Packed with tender chunks of smoked sausage, vibrant bell peppers, creamy Russet potatoes, and zesty canned tomatoes with green chilies, this stew delivers bold southwestern-inspired flavors in every spoonful. Seasoned with a blend of smoked paprika, cumin, chili powder, and oregano, and finished with sweet corn, protein-rich black beans, and a sprinkle of fresh cilantro, it’s a wholesome and satisfying meal the whole family will love. Ready in just under an hour, this easy-to-make stew is served piping hot and pairs beautifully with lime wedges for a bright, refreshing twist. Whether you’re meal-prepping or looking for comforting comfort food with a southwestern flair, this recipe hits all the right notes!
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Recipe Information
Ingredients
- 1 pound smoked sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic
- 2 medium Russet potatoes, peeled and diced
- 14.5 ounces canned diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges (optional for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Slice the smoked sausage into 1/2-inch rounds. Add them to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove the sausage from the pot and set aside.
Add the diced onion to the same pot and sauté for 2-3 minutes until softened and translucent.
Stir in the diced red and green bell peppers, cooking for another 3 minutes, until just tender.
Add the minced garlic and cook for 30 seconds, stirring continuously, until fragrant.
Add the diced potatoes, canned diced tomatoes with green chilies (including the juice), and chicken broth to the pot. Stir well to combine.
Return the browned sausage to the pot, followed by the ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to evenly distribute the spices.
Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen corn and black beans, and cook uncovered for an additional 5 minutes to heat through.
Taste and adjust seasoning, if needed.
Stir in the chopped cilantro just before serving for a burst of fresh flavor.
Serve the stew hot with lime wedges on the side for an optional tangy finish.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1033 mg | 22% | |
*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.
