Description
A hearty and filling stew that combines the flavors of the Southwest with nutritious ingredients for a comforting meal.
Ingredients
Scale
- 5 slices bacon, chopped
- 1 large onion, small dice
- 4 large garlic cloves, minced
- 1 pound lean ground beef (80/20 or 90/10)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 3–4 cups beef broth
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can sweet yellow corn, drained
- 1 4-ounce can green chiles
- 1 15-ounce can diced tomatoes
- 3 medium potatoes, peeled and diced
- 1 14-ounce package beef kielbasa
Instructions
- In a large Dutch oven or pot, add the chopped bacon and cook over medium-high heat for about 5 to 7 minutes until crispy.
- Remove the bacon and set it aside on a paper towel-lined plate. Drain excess fat, leaving about one tablespoon in the pot.
- Add the diced onions to the pot and sauté until soft, about 8 minutes.
- Add the minced garlic and cook for an additional minute.
- Introduce the ground beef to the pot, sprinkle with salt and pepper, and cook until browned. Drain any excess fat.
- Stir in the salt, pepper, chili powder, ground cumin, and smoked paprika.
- Pour in the beef broth and add the kidney beans, pinto beans, corn, green chiles, diced tomatoes, potatoes, kielbasa, and reserved bacon.
- Stir well and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 20-25 minutes.
Notes
This stew is versatile; feel free to swap out proteins or add different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg