Chili Beef Stew With Beans and Corn

Chili Beef Stew With Beans and Corn
Diana Rattray
Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
439 Calories
13g Fat
37g Carbs
48g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 439
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 112mg 37%
Sodium 481mg 21%
Total Carbohydrate 37g 13%
Dietary Fiber 9g 34%
Total Sugars 6g
Protein 48g
Vitamin C 51mg 253%
Calcium 90mg 7%
Iron 7mg 37%
Potassium 1064mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful beef stew is a snap to prepare, and the ingredients and seasonings make the stew taste like a hearty beef and bean chili. The tender beef and chili flavors are combined with beans and corn for a fabulous everyday meal. It's also an excellent dish to make for a party or tailgating event, and it can be kept warm in the slow cooker for serving.

This hearty stew makes a fabulous meal with freshly baked cornbread. Or serve the stew with biscuits or crusty rolls. It is also delicious served with cornmeal waffles.

For the canned tomatoes, choose plain tomatoes, or grab a can with peppers or zesty chili-style tomatoes. Some other ingredients that could be added to the stew include minced jalapeño peppers, crushed red pepper flakes, or smoky dried ancho chiles.


  • 2 pounds chuck stew beef

  • 2 tablespoons vegetable oil

  • 1 cup chopped onion

  • 1/2 cup chopped green bell pepper

  • 2 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 (14.5-ounce) can diced tomatoes

  • 1 (4-ounce) can chopped mild green chile peppers

  • 1 cup low-sodium or unsalted beef broth

  • 1 teaspoon kosher salt, or to taste

  • 1/4 teaspoon ground black pepper

  • 2 (14- or 16-ounce) cans kidney beans

  • 1 (15-ounce) can whole kernel corn, drained

  • 2 tablespoons all-purpose flour

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Cut the beef into 1/2-inch cubes.

  3. Heat the vegetable oil in a heavy Dutch oven or stockpot over medium-high heat. When the oil is hot, add the beef cubes. Cook, stirring frequently until the beef is browned. Remove the beef with a slotted spoon and drain off all but 2 tablespoons of the drippings.

  4. Reduce the heat to medium and add the onion and green bell pepper. Cook, stirring until the onion is translucent.

  5. Add the garlic and chili powder to the onion and bell pepper mixture. Continue cooking, stirring constantly, for about 1 minute.

  6. Add tomatoes and green chile and then stir in the beef broth, salt, and pepper. Return meat to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender.

  7. Drain the beans—no need to rinse—and corn and add them to the stew mixture. Bring the stew back to a simmer.

  8. In a cup, blend the flour with 1/4 cup of cold water; stir into the stew. Cook, stirring constantly until thickened. 

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