Ingredients:
- olive oil
- 1 onion
- 2 garlic cloves
- 1 pound extra lean beef
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1 (28-oz) can diced tomatoes
- 1 1/4 cups beef or vegetable broth
- 2 (15 oz) cans red kidney beans, rinsed and drained
- 2 cups of frozen corn
- Toppings - avocado, green onions, sour cream or Greek yogurt
Directions:
Chop and mince garlic and onion. Heat few tablespoons of olive oil in a casserole pot over medium heat. Add onion and garlic and cook for 5 minutes, stirring every minute or so. Add ground beef, break up to small pieces. Cook until no longer pink. Mix In all the spices well and stir for 1 minute. Add diced tomatoes, broth, then beans and corn and bring to boil. Reduce heat to medium / low and simmer for 45 minutes. Add more salt if needed, and garnish with your favourite toppings!
