Servings: 6

Recipe submitted by: Jen Zigizmund


  • 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


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!