Chili Potato Stew
A hearty, spicy chili potato stew packed with vegetables, beans, and flavorful herbs—perfect for comforting meals and suitable for vegetarians seeking bold flavors.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 tsp. vegetable oil ⓘ
- 1 cup finely chopped onions ⓘ
- 2 cups chopped celery ⓘ
- 2 cups chopped peppers ⓘ
- 4 cloves garlic, chopped ⓘ
- 2 (1 lb.) cans tomatoes, undrained and chopped ⓘ
- 2 (1 lb.) cans kidney beans, rinsed and drained
- 1 cup water ⓘ
- 1 cup shredded carrots ⓘ
- 2 potatoes, unpeeled and shredded ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 Tbsp. dried parsley flakes ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 1 1/2 tsp. dried basil ⓘ
- 1 tsp. ground cumin ⓘ
Instructions
- Heat oil in a large soup pot over medium heat.
- Add chopped onions, chopped celery, chopped peppers, and chopped garlic.
- Cook, stirring frequently, until vegetables are tender, about 10 minutes.
- Add chopped tomatoes, rinsed kidney beans, water, shredded carrots, shredded potatoes, chili powder, dried parsley flakes, dried oregano, dried basil, ground cumin, and salt to taste.
- Bring the mixture to a boil.
- Cover, reduce heat to low, and simmer for 1 hour.
- Stir occasionally while cooking.
Nutrition & Diet Analysis (per serving)
816
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).