Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips
Hearty and warming red chili stew featuring white beans and smoky spices, served with crispy blue corn tortilla chips for a colorful twist on a classic comfort dish. This mexican-inspired soups ready in about 40 minutes turns olive oil, medium, diced yellow onion, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 medium, diced red bell pepper
- 2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz can diced tomatoes
- 2 cups cooked or 1 can drained white beans (cannellini or great northern)
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup blue corn tortilla chips
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Add 1 medium diced red bell pepper, 2 tsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for another 2 minutes until spices are toasted and aromatic.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 cups cooked white beans, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 4: Serve hot topped with 2 tbsp chopped fresh cilantro and a handful of 1 cup blue corn tortilla chips on the side for dipping and added crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
