Rich, meaty and thoroughly comforting, this chili cheesesteak stew is chock full of spices, chilis, and beans, and topped with a sprinkle of creamy pepper jack cheese!
Yield: Serves 4 (at 1 1/2 cups per servings)
Nutrition Info: 772 calories
Prep Time: 20 minutes
Cook time: 25 minutes
Ingredients:
• 1 pound thinly shaved beef steak (or sirloin)
• Salt
• Black pepper
• 2 tablespoons all-purpose flour
• Olive or avocado oil (about 4 tablespoons, divided use)
• 1 large onion, diced
• 1 (4 ounce / 113 grams) can diced green chilis
• 1 chipotle pepper, minced
• 1 tablespoon adobo sauce (from the can of chipotle peppers)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 6 cloves garlic, pressed through garlic press
• 3 tablespoons tomato paste
• 1 (15.5 ounce / 439 gram) can organic black beans, drained and rinsed
• 1 (15.5 ounce / 439 gram) can organic red kidney beans, drained and rinsed
• 3 cups beef stock (I use Better Than Bouillon organic brand)
• 1 cup pepper jack cheese, grated
• 2 green onions or scallions, thinly sliced
• Crusty bread to serve on the side, optional
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