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Chili Stew

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt


  • 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.
Nutrition Facts
1 cup: 263 calories, 5g fat (2g saturated fat), 17mg cholesterol, 812mg sodium, 36g carbohydrate (0 sugars, 10g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

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Average Rating:
  • Judy
    Sep 20, 2020

    I love this chili it's absolutely delicious and so easy.

  • angelawood1
    Feb 13, 2014

    I don't know why I never rated this until now. I have made this probably at least half a dozen times. We love it! The only thing I do different is to put it in my crockpot and let it cook all day.

  • luigimon
    Sep 2, 2013

    No comment left

  • geminiflutterbye
    Dec 28, 2007

    I Love this chili. Awesome !!!!!! By far my favorite chili 

  • cnshumate
    Jul 13, 2007

    No comment left

  • LazyM64
    Oct 12, 2006

    No comment left