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Smoky Beef and Black Bean Chili Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups beef broth
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute to toast the spices.
  • Pour in the black beans, fire-roasted diced tomatoes, and beef broth. Season with salt and pepper.
  • Bring the mixture to a simmer, then reduce the heat and cook for 20 minutes, stirring occasionally, until the stew thickens slightly.

Notes

Cool the stew completely before dividing it into freezer-safe containers for meal prep. When reheating from frozen, thaw overnight in the fridge and warm on the stove with a small splash of broth to loosen the texture if needed. A pinch more smoked paprika at the end can boost the smoky note if the flavor mellows after storage.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring spoons