Step 1

In a large Dutch oven or heavy lidded pot add the ground beef (or ground turkey) and brown for 8 to 10 minutes until done.

Step 2

Add the onions and garlic and sauté over low heat for 5 to 6 minutes until the vegetables begin to soften.  Add the pinto, kidney, and white beans, chili powder, onion powder, diced tomatoes, bell pepper, jalapeno, corn, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes over low heat.

Step 3

After the stew has cooked for 30 minutes and the veggies have softened, stir in the barbecue sauce. Test stew and adjust seasoning to taste.

Step 4

When ready to serve, top with fresh herbs and chili flakes (if desired) and enjoy!