Dinners Recipes

Winter Chili Stew

February 2, 2016

Winter Chili Stew is a must for this chilly weather. Make a batch to help you plan your weekly meals. You may also choose to make this stew for game night or any special gathering.


4 Potatoes OR 10 Baby Potatoes, quartered
6 carrots, cut into 1 inch pieces and halved
4 cups stewed ripe red Tomatoes
4 cups crushed Tomatoes
2 cups sliced Green Bell Peppers
1 Yellow Bell Pepper, sliced
2 cups sautéed Yellow Onions
2 cups Kidney Beans, cooked
2 cup Black Beans, cooked
1 cup Chopped Kale or Pea Greens
4 cups Water Or until ingredients are covered
2 tbsp Fennel Seed
2 tsp Cayenne Pepper
2 tbsp Cumin Seed
2 tsp Chili Powder
2 tbsp Olive Oil

Servings: 10

Instructions: Saute onions, peppers with 1 tsp of olive oil. Slightly cook potatoes and carrots until they are at least cooked half way. Pour cans of tomatoes, beans and corn into stockpot. Add in vegetables and spices to stockpot. Pour water to cover ingredients and stir. Cook on medium heat for 15 minutes, then simmer until served. Options: Serve with Greek yogurt, Blue Corn Chips and chives. May also add ground turkey, pork or beef {choose locally sourced meat if possible}.

{NOTE} Freeze in 2 cup mason jars or containers for future meals.

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