Ingredients
• 1½ lbs (680g) stew beef or chuck roast, cut into 1″ cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can kidney beans, drained & rinsed
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 oz) can whole kernel corn, drained
• 2 cups low-sodium beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt & black pepper to taste
• Optional: 1–2 chipotle peppers in adobo, minced (for extra smokiness)
Instructions
- Heat oil in a large Dutch oven or heavy pot over medium-high. Season beef with salt and pepper; sear in batches until deeply browned. Remove and set aside.
- In same pot, sauté onion and bell pepper 5–6 min until soft. Add garlic; cook 30 sec.
- Stir in chili powder, cumin, smoked paprika, and cayenne; toast 1 min to bloom spices.
- Return beef to pot. Add tomatoes, beans, corn, broth, and chipotle (if using). Stir well.
- Bring to a simmer. Reduce heat to low, cover, and cook 1.5–2 hours, stirring occasionally, until beef is fork-tender.
→ Slow cooker option: Transfer to crockpot after step 4; cook on LOW 6–8 hrs or HIGH 3–4 hrs. - Skim excess fat if needed. Taste and adjust seasoning—beans absorb salt, so you may need more!
- Serve hot with warm cornbread, tortilla chips, or over rice. Top with shredded cheese, sour cream, or fresh cilantro.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 20 min | Cook Time: 2 hr | Total Time: 2 hr 20 min | Servings: 6 | Calories: 480 | Net Carbs: 42g | Fats: 18g | Protein: 38g