Mexican Chili con Carne
A bold and hearty Mexican-inspired stew with CEREN Canned Red Kidney Beans, ground beef, and spices.
Ingredients
- 2 cups CEREN Canned Red Kidney Beans (drained)
- 300 g ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons CEREN Tomato Paste
- 1 can chopped tomatoes (400 g)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 cups beef or vegetable broth
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
Cook meat: In a large pot, heat olive oil. Brown ground beef until crumbly. Remove and set aside.
Sauté vegetables: In the same pot, cook onion, garlic, and bell pepper until softened. Stir in CEREN Tomato Paste, cumin, chili powder, and paprika.
Simmer stew: Add canned tomatoes, broth, beef, and CEREN Canned Red Kidney Beans. Simmer for 30 minutes until thick and flavorful.
Serve: Top with fresh coriander, sour cream, and tortilla chips.