Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 red bell pepper, chopped (approx. 1 cup, 150g)
  • 1 pound ground beef (450g)
  • 1 packet (1 ounce/28g) taco seasoning mix
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra kick - like a cheeky episode of Peep Show) (1.25 ml)
  • 4 cloves garlic, minced (approx. 2 teaspoons, 10g)
  • 4 cups beef broth (950 ml)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or 1 cup frozen corn)
  • 1/2 cup chopped fresh cilantro (optional, but highly recommended) (10g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in taco seasoning, cumin, chili powder, cayenne pepper (if using), and garlic. Cook for 1 minute, until fragrant.
  4. Pour in beef broth and add diced tomatoes. Bring to a simmer.
  5. Stir in black beans, kidney beans, and corn.
  6. Reduce heat and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavours to meld. The longer it simmers, the better it tastes – a bit like a fine wine, only less posh.
  7. Season with salt and pepper to taste. Stir in cilantro (if using).
  8. Ladle into bowls and serve with your favourite toppings.