Tex-Mex Hamburger Stew with Black Beans and Cumin
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and red bell pepper to the pot. Cook for 5 minutes until the vegetables soften.
- Stir in the cumin and chili powder. Cook for 1 minute until the spices smell fragrant.
- Pour in the beef broth, then add the drained black beans, diced tomatoes, and frozen corn.
- Season with salt and pepper. Bring the stew to a simmer and cook for 20 minutes, stirring occasionally.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Freeze the cooled stew in airtight containers for up to three months. Thaw overnight in the fridge and reheat on the stove with a splash of broth if it thickens too much. A squeeze of lime at the end brightens the cumin flavor without overpowering the beans.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Can opener
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Can opener