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Spicy Chipotle Black Bean 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
  • 2 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
  • 3 cups beef broth
  • 2 carrots, peeled and sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the black beans, diced tomatoes, chipotle peppers, beef broth, carrots, cumin, and chili powder.
  • Stir everything together and season with salt and black pepper.
  • Cover and cook on low for 6 to 7 hours until the carrots are tender.
  • Taste and adjust seasoning if needed. Serve hot with fresh cilantro sprinkled on top.

Notes

If the stew tastes too spicy after cooking, stir in a spoonful of sour cream when serving to mellow the heat. Leftovers thicken more in the fridge, so add a splash of broth when reheating. The cilantro adds a fresh note that balances the smoky chipotle at the end.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet