Serves: 6 - 8 | Cook Time: 50 min

2 tbsp. olive oil

1 small yellow onion, diced

1 tbsp. minced garlic

1 red bell pepper, diced

2 tbsp. ground chili powder

1/2 tbsp. oregano

1 tsp. ground cumin

1/2 tsp. EACH: dried basil, seasoned salt, cayenne pepper, paprika

1/4 tsp. cracked pepper

1/2 tbsp. white sugar

2 cans fire-roasted diced tomatoes

2 cans black beans (drained and rinsed)

1 can pinto beans (drained and rinsed)

4 oz diced green chiles

1 cup frozen corn

1 cup vegetable broth

1 bay leaf

2 tbsp. lime juice

1 lb. ground beef

Your choice of toppings: We used cheddar cheese, fat-free sour cream, and avocado.

1: Cook Up Your Veggies 

Place a large stock pot over medium heat, and add oil. Toss in your diced onions, and let them cook for about 3 minutes before adding frozen corn, diced bell pepper, and garlic to the pot. Let all the veggies cook for about 6 additional minutes, and use this time to prep your spices.

2: Spice Things Up

In a separate bowl, mix: chili powder, oregano, cumin, basil, salt, cayenne, paprika, black pepper, and sugar.

Add the spices to the cooking veggies, and mix for about 20 seconds to combine, then…

3: Add More Flavor

Add 2 cans of diced tomatoes, 1 can of diced green chiles, 2 cans of black beans (drained and rinsed), 1 can of pinto beans (drained and rinsed), vegetable broth, and 1 bay leaf.

Optional: This recipe is vegetarian-friendly, but if you’re serving meat lovers, now is a good time to throw in some browned ground beef.

Give everything a good stir to combine.

4: Let it Simmer

Reduce the heat (if necessary) to a gentle simmer, and stir occasionally for about 25-30 minutes.

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