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Southwestern Corn and Pepper Hamburger Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups frozen corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
  • Add the diced onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook for 3 minutes until the vegetables start to soften.
  • Transfer the beef and vegetable mixture to the slow cooker. Stir in the frozen corn, black beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Taste and adjust salt if needed. Serve hot with fresh cilantro and shredded cheddar cheese on top.

Notes

Stir the corn in at the start so it softens fully during the long cook time. If you prefer a thicker stew, mash a few beans against the side of the slow cooker before serving. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet