Chili Stew Recipe

heat oil and sweat aromatics

In a large heavy pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the diced onion and a pinch of salt; cook, stirring occasionally, for 6–8 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

brown the meat

Increase heat to medium-high. Add the ground beef (or turkey), breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Use a spoon to scrape any browned bits from the bottom. If there is an excess of fat (more than about 2 tbsp), carefully spoon or drain off the extra, leaving the browned bits for flavor.

add tomatoes and stock

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the canned diced tomatoes (with their juices) and the stock; stir to combine.

Add the drained and rinsed kidney beans and black beans, diced red bell pepper, and diced carrot to the pot. Stir to combine so vegetables and beans are submerged in the liquid.

Add chili powder, ground cumin, smoked paprika, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir thoroughly so the spices are evenly distributed. Bring the mixture to a gentle simmer.

Add the brown sugar (or maple syrup), apple cider vinegar (or lime juice), and the bay leaf. Reduce heat to low so the stew gently simmers. Partially cover and simmer for 25–35 minutes, stirring occasionally, until the carrots are tender and flavors meld. If the stew becomes too thick, add up to 1/2 cup more stock or water.

Taste and adjust seasoning: remove the bay leaf, then add more salt, pepper, chili powder, or a splash of vinegar as needed to balance heat, salt, and acidity.

Finish with fresh cilantro if using. Serve hot, topped with sour cream and shredded cheddar if desired.