Zesty Green Chili Stew
Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana
Ingredients
- 1 pound ground beef
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups cubed peeled potatoes
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (4 ounces) chopped green chilies
- TOPPINGS:
- Shredded lettuce, sour cream, diced tomatoes, Kerrygold shredded cheddar cheese, optional
Reviews
Have made this many times good for a cold day . Family enjoyed this said it was good.added some extra seasoning to it
AWFUL as written. Good starter recipe, but definitely should not be in the "stew" category. Common sense and experience told me to make major adjustments, which I did and the husband said it was the best soup he's ever had (and I love to make soup, so that went a long way).
I must say I was pleasantly surprised when I tried this recipe. This is a real nice change of pace to the normal chili recipe. I thought that without any seasoning this would be bland. But sometimes you have to leave some seasoning to the people eating it. I did season the ground beef while I browned it.(I couldn't find any preseasoned ground beef(just a little humor)). But other than that it is a great recipe. I sprinkled it with cheese, a little sour cream and some ground pepper and it was nice and tasty. I can't wait to get some garden fresh tomatoes to put on top.
This is a regular in my kitchen.It's a wonderful tasting stew that is a good break from tomato based soups/ stews.Also, it doesn't take very long to prepare so it's a great weekday meal.The shredded cheddar cheese tops off each serving wonderfully.
Like this recipe very much. Easy & quick to make and economical too. We like it with pepper jack cheese & tortilla chips.