Spicy Chili Fall Stew Recipe
This Spicy Chili Fall Stew combines bold spices, tender meat, and hearty vegetables to create a satisfying and spicy dish.
Ingredients
- 1 lb ground beef or turkey
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground meat, onion, and garlic. Cook until browned, breaking up the meat.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another 2 minutes.
- Add diced tomatoes, beans, and beef broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Taste and adjust seasonings if necessary. Serve hot with optional toppings like cheese or sour cream.
Notes
Nutritional Information (Per Serving)
- Calories: 375
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 30g
- Vitamin A: 12%
- Vitamin C: 25%
- Iron: 20%
- Calcium: 6%
- Potassium: 15%
Additional Notes/Tips
- Feeling brave? Add extra cayenne or fresh jalapeños for more heat.
- A splash of red wine while simmering adds depth to the flavor.
- Let it sit overnight—the stew always tastes better the next day.
- Don’t skip the toppings! Sour cream or shredded cheese balance out the spice.
- If it gets too thick, add a little more broth or water.