Idaho Chili Stew

Warm, hearty, and bursting with bold flavors, Idaho Chili Stew is the ultimate comfort food for chilly nights! This one-pot wonder combines tender chunks of beef stew meat, creamy Idaho potatoes, and a medley of kidney and black beans, all simmered to perfection in a rich, savory broth spiced with chili powder, cumin, and smoked paprika. The addition of diced tomatoes and garlic enhances its depth, while the optional garnish of fresh cilantro, sour cream, and shredded cheddar cheese takes it to a whole new level. Easy to make and ready in just over an hour, this stew is perfect for feeding a crowd or meal prepping for the week. Whether you’re craving a satisfying dinner or a game-day crowd-pleaser, this Idaho Chili Stew is guaranteed to deliver!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 medium Idaho potatoes, peeled and cubed
• 14 ounces canned diced tomatoes, with juice
• 4 cups beef broth
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons sour cream (optional, for serving)
• 0.5 cup shredded cheddar cheese (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Transfer the meat to a plate and set aside.

Step 3

In the same pot, add the diced onion and garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.

Step 4

Return the browned beef to the pot. Add the diced Idaho potatoes, canned diced tomatoes (with their juice), and beef broth. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, or until the potatoes are tender.

Step 6

Stir in the drained and rinsed kidney beans and black beans. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Mix well to evenly distribute the spices.

Step 7

Continue simmering the stew for an additional 20-25 minutes, allowing the flavors to meld together.

Step 8

Taste and adjust seasoning if needed. If the stew is too thick, you can add a bit more beef broth to reach your desired consistency.

Step 9

Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese if desired. Enjoy!

Nutrition Facts

Serving size	2653.1 grams (2653.1g)

Amount per serving	% Daily Value*
Calories	2397

Total Fat 124.40g	159%
Saturated Fat 48.10g	241%
Polyunsaturated Fat 2.70g
Cholesterol 483mg	161%
Sodium 7737mg	336%
Total Carbohydrate 136.10g	49%
Dietary Fiber 34.70g	124%
Total Sugars 17.00g
Protein 175.40g	351%

Vitamin D 12IU	60%
Calcium 876mg	67%
Iron 29mg	162%
Potassium 5016mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 29.7%

Carbs: 23.0%