Serves: 6 - 8 | Cook Time: 50 min
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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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