ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Beef – lean
- 1 medium Onion – yellow, finely chopped
- 1 large Red Bell Pepper – seeded and finely chopped
- 2 cloves Garlic – peeled, minced or finely grated
- 14½ oz Canned Diced Tomatoes
- 1 tsp Ground Cumin
- 1 tbsp Chili Powder
- 2 cups Beef Broth – or vegetable broth
- 1 cup Corn – fresh, frozen or canned is fine
- 1 cup Cooked Black Beans
- ½ cup Heavy Cream (Double Cream)
- ¼ cup Fresh Cilantro (Coriander) – optional, chopped
- Sea Salt and Black Pepper
OPTIONAL TOPPINGS
- Fresh Cilantro (Coriander)
- Avocado – diced
- Cheddar Cheese – shredded
- Tortilla Chips – gluten free if required
- Jalapeno Peppers – sliced
- Hot Sauce
- Lime – cut into wedges
INSTRUCTIONS
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Heat the olive oil in a large pot or Dutch oven over a medium high heat.
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Add the ground beef and finely chopped onion to the pan and season well with sea salt and pepper.
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Sauté until well browned, stirring occasionally to crumble the meat.
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Add the diced bell pepper and garlic and cook for a minute longer, stirring so it doesn’t catch on the bottom of the pan.
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Drain any excess fat from the beef mixture.
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Stir in the diced tomatoes, ground cumin, chili powder and broth.
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Add the corn and cooked black beans then season again with sea salt and black pepper.
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Cover with a lid and simmer on low for 20 minutes, stirring occasionally.
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Take off lid and stir through the cream and chopped cilantro (if using).
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Taste and season again if needed.
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Serve with all your favorite toppings.
NOTES
Please note that the estimated nutritional values do not include any additional toppings.
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