Stephanie Sullivan: Recipe

July 30, 2022

I am soooooo ready for fall! This is a classic and one of my favorite fall recipes. Enjoy!

INGREDIENTS:

2 tsp olive oil
1 1/4 lbs lean ground beef
1 medium yellow onion chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped (optional)
2 (14.5 oz) cans diced tomatoes with green chiles
1 (14 oz) can low-sodium beef broth
1 (8 oz) can tomato sauce
1 Tbsp chili powder
1 tsp ground cumin
3/4 tsp ground paprika
1/4 tsp dried oregano
1 1/2 Tbsp dry ranch dressing mix
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can can pinto beans, drained and rinsed

DIRECTIONS: Heat a large pot over medium-high heat and drizzle lightly with oil. Add ground beef along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer. Drain excess fat from beef mixture. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm and with desired toppings.

NUTRITION INFO: Calories 387; Fat 10g; Saturated Fat 4g; Cholesterol 53mg; Sodium 804mg; Carbohydrates 49g; Fiber 14g; Sugar 5g; Protein 31g

(Recipe and photo courtesy of Cooking Classy)