Bean Me Up, Chili!
Southwestern Ground Beef Chili with Lima Beans, Edamame, Corn, and Roasted Red Peppers
50 minutes
Serves 4
DinnerAmericanLow Sodium
Herb's take
This one-pot Southwestern chili is a scientific celebration of unexpected freezer finds, all in perfect harmony. You'll learn why blooming spices is a kitchen must and how lima beans and edamame boost texture, protein, and foodie cred in a robust beefy stew.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
- 02Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- 03Add the ground beef and season with kosher salt and black pepper. Cook, stirring to break up the meat, until browned and no longer pink, about 5-6 minutes.
- 04Push the beef to one side and add tomato paste to the cleared space. Sauté for 1 minute, then stir into the beef mixture.
- 05Stir in the diced roasted red peppers, frozen lima beans, edamame, and corn. Cook for 2 minutes to begin thawing the vegetables.
- 06Add the fire-roasted diced tomatoes (with juices) and beef broth. Stir well to combine.
- 07Bring the mixture to a simmer over medium-high heat, then reduce to low. Cover and simmer for 25 minutes, stirring occasionally.
- 08Remove the lid and continue to simmer uncovered for 10 more minutes to thicken the chili slightly.
- 09Stir in the apple cider vinegar and remove from heat.
- 10Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot, topped with optional garnishes like sour cream, shredded cheddar, or cilantro.
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