Description
A hearty, comforting stew perfect for busy weeknights, cooked in a slow cooker for ultimate convenience.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) corn, drained
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups potatoes, diced
- 1 green bell pepper, chopped
Instructions
- In a large pot, brown the ground beef with onions and garlic over medium heat. Stir often to prevent the garlic from burning. Cook until the beef is no longer pink.
- Drain excess fat.
- Add in kidney beans, diced tomatoes, corn, beef broth, chili powder, cumin, salt, and pepper. Stir everything together to blend the spices with the broth.
- Bring to a simmer and let bubble gently for a few minutes, then taste and adjust seasoning.
- Add diced potatoes and bell pepper, mixing them in evenly.
- Cook for about 30-40 minutes or until the potatoes are tender, stirring occasionally. If it looks too thin, don’t panic; it thickens later.
- Once the potatoes are tender, taste and adjust seasonings as necessary.
- Serve hot with your favorite sides like cornbread, rice, or crusty bread.
Notes
Leftovers store well in the fridge for 3 to 4 days and can be frozen for longer storage. The flavors often improve overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 80mg