• 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


  • Fresh Cilantro (Coriander)
  • Avocado – diced
  • Cheddar Cheese – shredded
  • Tortilla Chips – gluten free if required
  • Jalapeno Peppers – sliced
  • Hot Sauce
  • Lime – cut into wedges


  • Heat the olive oil in a large pot or Dutch oven over a medium high heat.
  • Add the ground beef and finely chopped onion to the pan and season well with sea salt and pepper.
  • Sauté until well browned, stirring occasionally to crumble the meat.
  • 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.
  • Drain any excess fat from the beef mixture.
  • Stir in the diced tomatoes, ground cumin, chili powder and broth.
  • Add the corn and cooked black beans then season again with sea salt and black pepper.
  • Cover with a lid and simmer on low for 20 minutes, stirring occasionally.
  • Take off lid and stir through the cream and chopped cilantro (if using).
  • Taste and season again if needed.
  • Serve with all your favorite toppings.


Please note that the estimated nutritional values do not include any additional toppings.

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