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BEEF, BLACK BEAN AND VEGETABLE CHILI
Show 11.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1 pound 4% ground beef
1 cup diced onion
1 1/2 cups diced bell peppers (green or red or both)
1/2 cup diced celery
1 cup diced carrot
4 cloves chopped garlic
1 teaspoon ground cumin
2 teaspoons to 1 tablespoon chili powder
1 ½ teaspoons smoked, Spanish paprika
¼ teaspoon cayenne pepper (OPTIONAL)
1-28 oz can diced tomatoes
1 1/2 cups diced zucchini
1 cup frozen corn kernels
½ cup whole grain pastry flour
4 cups beef broth
2 tablespoons agave nectar
1- 14 oz. can of black beans (drained and rinsed)

Place ground beef, onion, bell peppers, celery, carrot, garlic, cumin, chili powder, paprika, cayenne (if using) in a large stock pot and mix well with a wooden spoon.

Cook mixture over medium heat for about 15 minutes, stirring frequently.  If it gets dry add some water.

Stir in the tomatoes, zucchini and corn.

Dissolve the flour into enough of the beef broth to make it pourable and add it to the soup.  Then add the rest of the beef broth and the agave too.  Stir well and partially cover.  Reduce heat to low and let simmer for about 20 minutes, stirring about every 5 minutes or so.  Season (if needed) with salt and pepper.

Stir in your beans and serve hot with shredded cheddar and whole grain bread.

This chili is even better the next day and also freezes well for a quick healthy meal or two in the future!

Deanna Francke
Community Cook