Since the beginning of the whole COVID-19 and quarantine, I have a new routine. And it is Chili for lunch every Sunday. This is my way of bringing some stability in those strange times.
There are many variations of the Chili dish. However, the one below is so easy to make, my kids love it and always ask for extras. They can’t wait for the weekend when I make it for us. The only one who is complaining is my husband that it is not spicy enough for him. Oh well. He is the only one that likes spicy food in our family. Also, in the recipe, I use baby corn instead of corn because it has much less carbohydrate than regular corn kernels.
Preparation time: ~40 minutes.
INGREDIENTS: ~8 servings
- Olive oil -2 tablespoons
- Onion – 2 medium chopped
- Extra-lean ground beef – 3 lb.
- Black beans – 2 cans, drained and washed
- Baby corn – 1 can, drained and cut
- Diced tomatoes – 1 can
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Garlic powder – 2 teaspoons
- Cumin powder – 1 teaspoon
- Chili powder – 2 teaspoons
- Dried oregano – 2 teaspoons
In a large pan, add olive oil and fry the chopped onions on medium heat for 5 minutes until golden. Add the ground beef, break it with a wooden spatula, and cook until the beef is no longer pinkish. Stir in all the spices.
Drain and wash with cold water the black beans. Add to the pan and mix well.
Add baby corn and diced tomatoes. Mix gently. Cover with lid and let cook for additional 20 minutes on low to medium heat.