Spicy Chipotle Black Bean Hamburger Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Heat a large pot over medium heat. Add the ground beef, onion, and garlic. Cook until the beef browns and the onion softens, breaking up the meat as it cooks.
- Stir in the minced chipotle peppers, adobo sauce, cumin, and chili powder. Cook for one minute until the spices smell fragrant.
- Pour in the diced tomatoes with their juice and the beef broth. Add the black beans and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes, stirring occasionally, until the stew thickens slightly.
- Taste and add salt and black pepper as needed. Remove from heat.
- Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Adjust the spice level by starting with one chipotle pepper and adding more if needed after the first simmer. The stew thickens as it cools, so add a splash of broth when reheating. It stores well in the fridge for three days and freezes nicely for up to two months.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board