- 6
Ingredients
- 1 lb (454 g) lean ground beef
- 1 onion, diced
- 1 sweet red pepper, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cloves of garlic, minced
- 2 tbsp (25 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 can (28 oz/796 mL) diced tomatoes
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1/2 cup (125 mL) fresh or frozen corn kernels
- 2 tbsp (25 mL) tomato paste
- 2 tbsp (25 mL) chopped fresh coriander
- 2 tbsp (25 mL) lime juice
- 1/2 cup (125 mL) shredded Cheddar cheese
Preparation
Step 1
In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, red pepper, carrot, celery, garlic, chili powder, cumin, oregano, salt and pepper; fry over medium heat, stirring, until vegetables are softened, about 5 minutes.
Stir in tomatoes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes. Sir in coriander and lime juice. Sprinkle with cheese.
Nutritional Info
Per each of 6 servings: about -
cal 320
pro 24 g
total fat 13 g
sat. fat 6 g
carb 28 g
fibre 8 g
chol 51 mg
sodium 780 mg
% RDI: -
calcium 15%
iron 33%
vit A 58%
vit C 98%
folate 30%