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Chili Stew

By: Amy Short

"This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 (15 ounce) cans spicy chili beans
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Directions

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Footnotes

Nutritional Analysis: One 1-cup serving (recipe prepared with lean ground beef and 1-1/2 cups frozen corn) equals 263 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 812 mg sodium, 36 g carbohydrate, 10 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.