Spicy Red Chili and White Bean Stew with Blue Corn Tortilla Chips

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 soup recipe, ready in about 40 minutes, turns olive oil, yellow onion, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.