Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1 medium onion (diced)
  • 1 large red bell pepper (seeded and chopped)
  • 3 large cloves garlic (minced)
  • 1 1/2 pounds 80/20 ground beef (grass-fed is best)
  • 28 ounce can crushed tomatoes (undrained)
  • 14.5 ounce can diced tomatoes with chiles (mild or spicy depending on your preference)
  • 1/2 cup water
  • 30 ounces black beans (2- 15 ounce cans, drained and rinsed)
  • 15 ounce can sweet corn (drained and rinsed)
  • 2 Tablespoons ground cumin
  • 1 to 2 Tablespoons* chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 Tablespoon brown sugar
  • sour cream (shredded cheese (to garnish))

Instruction

  • In oil in a large Dutch oven, skillet, or Instant Pot {using the Saute button}.
  • Add the onion and bell pepper and saute until softened, about 4 minutes.
  • Add the garlic and cook for one additional minute.
  • Add the ground beef and cook until no longer pink, about 8 to 10 minutes.
  • Stir in the crushed tomatoes, diced tomatoes, beans and corn.
  • Add the chili powders, sugar, and water. Stir to combine.
  • Dutch Oven: cover and simmer for 1 1/2 hours.
  • Slow Cooker: cover and cook on LOW for 4 to 6 hours.
  • Instant Pot: cover and cook on HIGH pressure for for 8 minutes. Allow pressure to release naturally for 10 minutes.
  • Serve garnished with sour cream/Greek yogurt, grated cheese, and cilantro leaves with cornbread on the side.