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.
Tips & Substitutions
For a heartier flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the stew. You can substitute the kidney beans with black beans or pinto beans for a different texture. If you prefer a thicker stew, mash some of the potatoes or blend a portion of the mixture before serving. For a vegan twist, ensure your vegetable oil is suitable for vegan recipes.
Serving Suggestions
Serve the chili potato stew hot, garnished with fresh parsley or avocado slices for added flavor. It pairs beautifully with a side of cornbread or a fresh green salad, like a Royal Salad, for a complete meal. For a fun twist, consider serving it with tortilla chips or over rice for a filling option.
Storage & Reheating
Store any leftover chili potato stew in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave it in a covered bowl until heated through. You can also freeze the stew for up to 3 months; just thaw it overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Potato Stew contains roughly 531 calories, with 24g protein, 84g carbohydrates, and 23g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (187% of the Daily Value), and dietary fiber (123% of the Daily Value). Note that it is relatively high in sodium, at 755mg per serving (33% of the Daily Value).
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).
Frequently Asked Questions
Can I use other types of beans in this stew?
Absolutely! While kidney beans are traditional, you can easily swap them for black beans, pinto beans, or even chickpeas. Each type will add its own unique flavor and texture to the stew, making it versatile to your taste preferences.
How can I make this recipe spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables. You can also serve the stew with hot sauce on the side, allowing everyone to adjust the spice level to their liking.
Is this stew suitable for meal prep?
Yes, this chili potato stew is perfect for meal prep! It keeps well in the fridge and tastes even better the next day as the flavors meld together. Prepare a large batch on the weekend, and you'll have ready-to-eat meals for busy weekdays.
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).