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    Santa Fe Chile Colorado

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanSouthwestBeefDinnerSoup

    Santa Fe Chile Colorado

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanSouthwestBeefDinnerSoup
    8 servings
    Active time: 1 hour
    Total time: 2 hours 45 minutes

    Description

    This easy beef stew recipe with corn and potatoes is all about the chile flavor. New Mexico red chile powder is sweeter and richer than regular chili powder, either will work here.

    Directions

    1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
    2. Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.
    3. Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
    4. Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.

    Tips

    • To make ahead: Refrigerate chili for up to 5 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories347 cal
    • Total Fat10.9 g
    • Saturated Fat3.4 g
    • Cholesterol2 mg
    • Sodium568 mg
    • Carbohydrate Total25.7 g
    • Protein38.5 g
    • Phosphorus335 mg
    • Potassium932 mg
    • Fiber5.3 g
    • Calcium70 mg

    Ingredients

    • 3 pounds boneless chuck roast, trimmed and cut into 1-inch chunks
    • 1 teaspoon salt
    • ¾ teaspoon ground pepper
    • 1 tablespoon corn oil or canola oil, divided
    • 4 cloves garlic, minced
    • 3 cups water
    • 2 cups low-sodium beef broth
    • 6 tablespoons New Mexican red chile powder or regular chili powder
    • 1½ teaspoons ground cumin
    • 1½ teaspoons dried oregano, preferably Mexican
    • 3 cups diced potatoes (1/2-inch; about 1 pound)
    • 3 cups corn kernels (fresh or frozen, thawed)
    • 2 cups thinly sliced green cabbage
    • 1 cup sliced radishes
    • ½ cup chopped white onion
    • ½ cup chopped fresh cilantro
    • Warm flour tortillas for serving (optional)

    Ingredients

    • 3 pounds boneless chuck roast, trimmed and cut into 1-inch chunks
    • 1 teaspoon salt
    • ¾ teaspoon ground pepper
    • 1 tablespoon corn oil or canola oil, divided
    • 4 cloves garlic, minced
    • 3 cups water
    • 2 cups low-sodium beef broth
    • 6 tablespoons New Mexican red chile powder or regular chili powder
    • 1½ teaspoons ground cumin
    • 1½ teaspoons dried oregano, preferably Mexican
    • 3 cups diced potatoes (1/2-inch; about 1 pound)
    • 3 cups corn kernels (fresh or frozen, thawed)
    • 2 cups thinly sliced green cabbage
    • 1 cup sliced radishes
    • ½ cup chopped white onion
    • ½ cup chopped fresh cilantro
    • Warm flour tortillas for serving (optional)

    Description

    This easy beef stew recipe with corn and potatoes is all about the chile flavor. New Mexico red chile powder is sweeter and richer than regular chili powder, either will work here.

    Directions

    1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil over medium-high heat in a large pot. Add half the beef and cook, stirring occasionally, until the liquid evaporates and the meat is browned, 10 to 15 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
    2. Return the first batch of beef to the pot and add garlic; cook, stirring, until it just starts to brown, about 1 minute. Add water, broth, chile powder, cumin and oregano; stir well to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beef is tender, about 1 hour.
    3. Stir in potatoes and corn; return to a simmer and cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
    4. Serve the chili topped with cabbage, radishes, onion and cilantro, and with flour tortillas, if desired.

    Tips

    • To make ahead: Refrigerate chili for up to 5 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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