Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained
- 1 can corn (15 oz), drained
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic; cook until softened, about 5 minutes.
- Stir in diced tomatoes, kidney beans, corn, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with shredded cheese, cilantro, and jalapenos on top.
Notes
- You can add other vegetables like bell peppers or zucchini for extra flavor.
- Adjust spice level by adding more or less chili powder and jalapenos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 65mg