Spicy Southwest Fajita Stew *

This soup makes a great hearty meal. You can control the spicy-ness of this soup by the salsa you choose and whether or not you use the dried jalapeno peppers. Try serving this soup with some Texas Skillet Bread….yummmm!

  • 1 1/2 pounds grass-fed ground beef
  • 1 cup onion, chopped
  • 1 small yellow bell pepper, chopped (or other bell pepper of your choice)
  • 1 small orange bell pepper, chopped (or other bell pepper of your choice)
  • 1 teaspoon garlic, minced
  • 2 cans (14 ounces, each) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
    OR 2 cups homecooked black beans, rinsed and drained
  • 1 cup prepared salsa (your favorite variety and/or heat level)
  • 2 cups beef broth (can substitute chicken broth or water)
  • 1 Tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon McCormick Diced Jalapeno Peppers (optional – gives the soup an extra spicy kick)
  • salt, to taste
  • pepper, to taste
  • shredded cheddar cheese, for garnish (optional)
  • sour cream, for garnish (optional)

Brown ground beef, onion, bell pepper, and garlic in a large saucepan. When meat is no longer pink, drain any excess oil if necessary (a little oil left behind is ok).

Add the canned tomatoes and their juices, the rinsed/drained black beans, salsa, broth, cumin, chili powder, oregano, and dried jalapenos (if using). Stir until well mixed.

Bring the soup to a boil, reduce heat, cover and simmer for 15 to 20 minutes. Garnish each serving with some shredded cheese and/or some sour cream, if desired.

Serves 8.

*Sugar-Free / Grain-Free

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Comments

  1. Jackie Corn says

    My husband made this wonderful stew tonight and we loved it. It was very tasty and it was good to know that it was healthy too. Hi omitted the jalepenoes and so it wasnt too spicy for our younger kids.

  2. Diane Fritsch says

    I made the recipe as written (with the cheddar cheese garnish)and loved it. It is so delicious and spicy. My husband said, “This is a keeper!”
    The next day I added chopped avocado and a big dollop of sour cream on top and it was really good, even more in keeping with the fajita title.
    I will definately make this again.

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  1. […] I used the 10″ skillet braiser (which includes a lid) to make a batch of my Fajita Stew. […]

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