This Green Chili Stew with Pinto Beans is a hearty, comforting bowl of Southwestern goodness — packed with tender beans, bold green chiles, and savory ground beef simmered together until the flavors meld beautifully. It’s the kind of dish that warms you from the inside out, delivering layers of heat, richness, and homestyle comfort in every spoonful. With just a little prep and a slow, gentle simmer, this stew becomes a weeknight favorite or a cozy weekend staple.
The combination of pinto and kidney beans adds hearty texture and earthy depth, while roasted green chiles bring authentic Southwestern heat. A touch of jalapeño offers optional fire, and cumin and chili powder round everything out with warmth and aromatic spice. As the stew simmers, it thickens slightly and develops the kind of robust flavor that makes you want seconds (or thirds).
This recipe is wonderfully flexible too — perfect on its own, over rice, or paired with warm tortillas. Serve it with cornbread for added comfort, or finish each bowl with sour cream or shredded cheese for extra richness. Simple, satisfying, and full of flavor, this stew is a true celebration of Southwestern cooking.
ADVERTISEMENT
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
• 1 lb ground beef or pork
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2–3 roasted green chiles, chopped
• 1 jalapeño pepper (optional, for heat)
• 1 can (10 oz) diced tomatoes with green chiles
• 4 cups beef broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
Instructions:
See Next Page =>
