Southwest Bean Chili

Protein Type



  • 1 Lb  Beef Fajita Strips, Diced
  • 1 Tbsp Canola Oil
  • 1 Yellow Onion, Diced
  • 6 Cloves Garlic, Minced
  • 2 Stalks Celery, Diced
  • 6 oz Tomato Paste
  • 5 Tbsp Chili Powder
  • 1 tsp Oregano
  • 2 tsp Cumin
  • ¼ Cup Soy Sauce
  • 3 Cups Beef Broth
  • 28 oz Crushed Tomatoes, Strained
  • 14 oz Kidney Beans
  • Cheddar Cheese, Grated, to garnish
  • Pepper Medley, to garnish
  • Miniature Cornbread Muffins, optional
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In a large pot, heat canola oil over medium heat, add onion and cook until softens. Add the celery and garlic and cook for about 2 minutes. Add the tomato paste and cook until it starts to caramelize, then add the spices. Then add the beef broth, crushed tomatoes, soy sauce, diced beef and reduce the heat to low, let simmer for about 1 hour. Before serving, add the kidney beans and let warm through. Garnish with cheddar cheese, peppers and serve!

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