Print Options

 
 
 
 Print
Hearty Green Chili Stew Recipe

Hearty Green Chili Stew Recipe

"This stew is much heartier than most—and very tasty too," Jacqueline Thompson Graves reports from Lawrenceville, Georgia. "Men especially enjoy the zippy broth and the generous amounts of tender beef. They frequently requests second helpings."
TOTAL TIME: Prep: 10 min. Cook: 7 hours YIELD:8 servings

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 2 tablespoons canola oil
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup water
  • 3 beef bouillon cubes
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • Shredded cheddar or Monterey Jack cheese, optional

Directions

  • 1. In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
  • 2. Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.

Nutritional Facts

One 1-cup serving (prepared with low-sodium bouillon and without salt and cheese) equals 259 calories, 363 mg sodium, 70 mg cholesterol, 12 gm carbohydrate, 25 gm protein, 12 gm fat. Diabetic Exchanges: 2-1/2 meat, 1 starch.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.