Uncomplicated and delicious
Warms you from the inside: Mexican stew with chili, beans and potatoes
Perfect for after work: This recipe is uncomplicated and can be on the table in no time.
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Grandmother already appreciated the warming effect of a nutritious stew. This Mexican-inspired version with chili, beans and potatoes warms you up particularly well from the inside – and tastes fantastic too. The recipe.
In cold temperatures, nothing helps as well as something that warms you from the inside Stew. Filling, nutritious and, above all, versatile, the former poor man’s food has established itself as a widespread favorite dish in the autumn and winter months. Our grandparents already appreciated the many different ways to create a stew.
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Whether with meat or without, with potatoes, pasta or rice, with legumes, various vegetables and tasty sauces – stews are the chameleon of dishes and can be ideally adapted to the needs of the cook. How about a Mexican stew with chili, beans and potatoes? Thanks to the spices it contains, it warms you particularly well from the inside, although the level of spiciness and amount of chili peppers can of course be adjusted to your own palate tolerance threshold.
The star of the dish is the good old potato, which makes the stew so wonderfully creamy. Beans and chickpeas also provide plenty of vegetable protein and fiber and contribute to long-lasting satiety. The whole thing is served with some crème fraîche, avocado and – if you like it – fresh coriander. Bon appetit.
Recipe for a Mexican stew with chili, beans and potatoes
Ingredients for four servings
- 800g waxy potatoes
- 3 cloves of garlic
- 1 large white onion
- 2 chili peppers
- 2 red peppers
- 1 can of corn (285g)
- 1 can of kidney beans (400g)
- 1 can of chickpeas (200g)
- 2 tbsp rapeseed oil
- 300 g minced beef
- 1 teaspoon paprika powder
- 1 tsp ground cumin
- Salt pepper
- about 1.2 liters of vegetable broth
- 425ml chopped tomatoes (can)
- To serve: 1 avocado, fresh coriander, crème fraîche
preparation
- Peel and dice potatoes. Peel and chop the garlic cloves and onion. Wash the chili pepper, remove the seeds and cut into rings. Wash, deseed and cut the peppers into bite-sized pieces. Drain canned vegetables and legumes. Additionally wash and drain the chickpeas and beans. Rinse the coriander and shake dry. Halve the avocado, remove the stones and cut into thin slices.
- Heat oil in a large pot until hot. Sauté garlic and onion briefly. Then add chili peppers. Fry everything together with the minced meat while turning. Season with paprika powder, cumin and salt and pepper.
- Add potatoes and fry briefly. Then add the peppers, corn, kidney beans and chickpeas and pour in the vegetable stock.
- Then add the tomatoes and let everything simmer with the lid open for about 15 to 20 minutes.
- Serve with the avocado slices, fresh coriander and crème fraîche.