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Our take on the Tex-Mex campfire classic is packed with filling beef and beans, infused with smoky spices and completely Free! Serve it over brown rice or quinoa for even more satisfying fiber.
1 lb. 95% lean ground beef
1 large onion, coarsely chopped
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. garlic powder
½ tsp. ground cinnamon
¼–½ tsp. cayenne pepper or 1 tsp. smoked paprika
1 red and 1 yellow bell pepper, seeded and roughly chopped
1 (15-oz.) undrained can red kidney beans in chili sauce
1 (15-oz.) drained can pinto beans
1 (14.5-oz.) undrained can crushed tomatoes
Small handful of roughly chopped fresh cilantro, to garnish
Steamed rice and lime wedges, to serve
- Crumble the beef into a large, deep, heavy skillet or Dutch oven over medium-high heat. Cook, stirring occasionally and breaking up chunks, until meat loses its pink color, about 5 minutes. Stir in the onion and cook, stirring often, for about 4 minutes, or until the onion is tender and the beef cooked,.
- Stir in the cumin, coriander, garlic powder, cinnamon and cayenne or paprika and season with salt and pepper to taste.
- Add the bell peppers, chili beans and their liquid, the pinto beans and crushed tomatoes and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes, until bubbly and slightly thickened.
- Sprinkle with the cilantro then serve hot on a bed of rice with lime wedges for squeezing.