Beany Beef Chili Stew with Crunchy Tortilla Croutons

Indulge in a symphony of flavors with our hearty and satisfying Beany Beef Chili Stew, topped with irresistible crunchy tortilla croutons.

Ingredients:

For the Stew: - 1 pound ground beef - 1 onion, chopped - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 2 cans (15 ounces each) chili beans, drained - 2 cans (15 ounces each) kidney beans, drained - 2 cans (10 ounces each) diced tomatoes with green chilies - 1 can (15 ounces) tomato sauce - 1 cup beef broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon oregano - Salt and pepper to taste For the Tortilla Croutons: - 6 corn tortillas - 2 tablespoons olive oil - 1/4 teaspoon chili powder - 1/4 teaspoon salt

Instructions:

For the Stew: 1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess fat. 2. Add the onion, green bell pepper, and red bell pepper to the pot and cook until softened, about 5 minutes. 3. Stir in the chili beans, kidney beans, tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt, and pepper. 4. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the stew has thickened. For the Tortilla Croutons: 1. Preheat oven to 350°F (175°C). 2. Cut the tortillas into 1-inch pieces. 3. In a bowl, toss the tortilla pieces with olive oil, chili powder, and salt. 4. Spread the tortilla pieces on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. To Serve: 1. Ladle the chili stew into bowls. 2. Top with the crispy tortilla croutons. 3. Serve with your favorite toppings, such as sour cream, shredded cheese, or chopped cilantro.

Nutritional Information (per serving):

- Calories: 350-400 - Protein: 25-30 grams - Carbohydrates: 40-50 grams - Fat: 15-20 grams

Tips:

- For a spicier stew, add more chili powder or diced jalapeños. - To make the stew ahead of time, cook it and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. - Serve the stew with crusty bread or cornbread for dipping. - Enjoy this versatile stew as a main dish or as a topping for nachos, tacos, or baked potatoes.