1can15 oz beans (kidney, pinto, or black), drained
1can15 oz sweet corn, drained
1can14.5 oz diced tomatoes
2medium potatoespeeled and cubed
1oniondiced
2clovesgarlicminced
4cupsbeef broth
1teaspoonchili powder
Salt and pepper to taste
2tablespoonsolive oil
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon.
Add the potatoes, beans, corn, and diced tomatoes to the pot. Pour in the beef broth and sprinkle in the chili powder, salt, and pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer, uncovered, for about 45 minutes or until the potatoes are tender.
Adjust the seasoning if needed and serve hot.
Notes
Brown the ground beef well to add depth of flavor.
• Drain the beans and corn before adding to prevent the stew from being too watery.
• Let the stew simmer for at least 30 minutes to allow the flavors to meld together.
• Adjust the seasoning with salt, pepper, and chili powder according to taste.
• Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.