Beef and Black Bean Chili

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This could also be made in a slow cooker....

1 lb lean ground beef
1 each onion, sweet red pepper, carrot and stalk celery - diced
2 cloves garlic, minced
2 tbsp chili powder
1 tsp each ground cumin and oregano
1/2 tsp each salt and pepper
1 can (28oz) diced tomatoes
1 can (19oz) black beans, rinsed and drained
1/2 cup fresh or frozen corn kernals
2 tbsp tomato paste
2 tbsp each chopped fresh coriander and lime juice
1/2 cup shredded cheddar (optional)
- other add-ins could include a can of green chiles, or chopped jalapeno, etc

In Dutch oven or large frying plan, saute beef over medium-high heat, breaking up with fork, until no longer pink - about 5 minutes. Drain off fat if necessary.

Add onions, pepper, carrot, celery, garlic, chili powder, cumin, oregano, salt and pepper; fry over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Stir in tomatoes: bring to boil. Reduce heat and simmer until juices are thickened enough to resemble thin gravy, about 20 minutes.

Stir in black beans, corn, and tomato past; simmer until bubbling, about 5 minutes. Stir in coriander and lime juice. Sprinkle with cheese.

4-6 servings, about 320 calories/serving.

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