Southwestern Black Bean Stew


1 pound ground beef
1 onion, chopped
1 large red bell pepper, chopped
2 large garlic cloves, minced
2 tsp minced jalapeño chile, seeded and deveined if desired
2 tsp ground cumin
1 1/2 tsp dried oregano
2 tsp salt, divided
1/4 tsp pepper
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (28-oz.) can crushed tomatoes in puree
1 Tbsp finely chopped cilantro plus more for garnish
sour cream or nonfat plain yogurt for serving
shredded cheddar cheese


In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add the onions, red peppers, garlic, jalapeño and seasonings, and stir. Reduce heat to low, cover and simmer for 10 minutes.

In a slow cooker over low heat, combine the corn, beans, tomatoes and meat mixture. Mix well. Allow to simmer at least 2 hours. I usually turn it on in the morning and let it go all day.

Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with some extra cilantro, sour cream and shredded cheddar cheese.

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