Beef and Bean Chili Fall Stew Recipe
Who said chili has to be boring? This Beef and Bean Chili Fall Stew recipe is a game-changer. Packed with tender beef, hearty beans, and a spicy kick, it’s the perfect dish to enjoy as the temperature drops. Forget the bland stews and soggy beans you’ve been dealing with—this one’s bold and packed with flavor. So, if you want a stew that’s both hearty and satisfying, without the need for extra fancy ingredients or complex instructions, this is your go-to recipe. You’re welcome. Prepare to have your expectations exceeded.

Beef and Bean Chili Fall Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 can 4 oz green chilies
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in onion and garlic, cooking until softened.
- Add beans, diced tomatoes, green chilies, and beef broth.
- Stir in the spices and bring to a boil.
- Lower heat, cover, and let simmer for 30-45 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Vitamin A: 12%
- Vitamin C: 15%
- Iron: 20%
- Calcium: 10%
- Potassium: 12%
Additional Notes/Tips
- For more heat, add extra cayenne or chopped jalapeños.
- Garnish with shredded cheese, sour cream, or cilantro.
- Serve with cornbread for a truly satisfying meal.
- This stew can be made ahead and stored in the fridge for up to 3 days.
- Freeze leftovers for a future comfort food night.