Beef and Bean Chili Fall Stew Recipe
A hearty and flavorful beef chili stew with beans, spice, and plenty of comfort for those cool fall nights.
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.