Ingredients
Scale
- 1 pound ground beef
- 12 ounces smoked sausage, sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 can diced tomatoes
- 1 can sweet corn, drained
- 1 can kidney beans, drained and rinsed
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in smoked sausage and cook for 3-4 minutes until lightly browned.
- Add onion, garlic, and bell pepper, sautéing until softened.
- Stir in diced tomatoes, corn, kidney beans, and potatoes.
- Pour in beef broth and season with chili powder, smoked paprika, cumin, salt, and black pepper.
- Bring the stew to a boil, then reduce heat and simmer uncovered for 30-35 minutes until potatoes are tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with shredded cheddar cheese and fresh parsley.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- This stew tastes even better the next day after the flavors meld together.
- Serve with cornbread or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 105 mg