Spicy Bean and Corn Chili
- 450g/1 pound ground beef
- 475ml/2 cups beef broth
- 425g/15 oz can red kidney beans drained and rinsed
- 425g/15 oz can black beans drained and rinsed
- 410g/14.5 oz can diced tomatoes
- 250g/2 medium yellow onions
- 120g/1 medium red bell pepper
- 120g/1 cup frozen corn kernels
- 6g/2 garlic cloves
- 7g/1 teaspoon smoked paprika
- 6g/1 teaspoon ground cumin
- 3g/1/2 teaspoon chili powder
- 1g/1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 125ml/1/2 cup water
- Bread and cheese for serving
- Sour cream or yogurt for serving
- Fresh parsley or cilantro for garnish
1. Heat 30 ml of oil in a large Dutch oven over medium-high heat. Add the onions and cook until browned about 5 minutes.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add 450g ground beef breaking it up with a spoon as it cooks until no longer pink about 5-7 minutes.
4. Add 1 teaspoon cumin 0.5 teaspoon smoked paprika 1 teaspoon chili powder and 0.25 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
5. Add 250g diced tomatoes 250ml beef broth and 125ml water. Bring to a boil then reduce the heat to low and simmer at 90°C (195°F) for 20 minutes.
6. Add 120g red kidney beans 120g black beans and 120g corn kernels. Simmer for an additional 10 minutes until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot garnished with fresh parsley or cilantro if desired. Offer sour cream or yogurt bread and cheese on the side if desired.
- Dutch oven
- large pot
- wooden spoon
- cutting board
- knife
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.