Sunday, June 7, 2009

Black Bean and Corn Chili

1 cup onion, finely chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
1 lb 95% lean ground beef (or the leanest you can find)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 15 ounce can organic pinto beans, drained
1 15 ounce can organic black beans, drained
1 15 ounce can organic corn, drained
1 28 ounce can organic diced tomatoes, do not drain
1 6 ounce can organic tomato paste

Heat olive oil in a pan over medium heat. Add onion and garlic. Cook for 3-4 minutes, until softened. Add chili powder, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly. Add beef, balsamic vinegar, red wine vinegar, and soy sauce. Cook until beef begins crumbles, stirring occasionally. Once beef is crumbled, add remaining ingredients. Turn up heat until chili is heated through. Turn down heat and simmer for one hour, stirring occasionally.

Serve hot with shredded cheese and chips.

(For slow cooker: combine ingredients and cook on high at least 2 hours, stirring occasionally.)