Beef and Black Bean Chili
Slowly simmered tomatoes are the best source of lycopene, a red pigment known to have anticancer properties.
1 tbsp vegetable oil
1 lb (450) lean ground beef
1 medium onion, diced
2 celery ribs, diced
1 tbsp Cuban Seasoning
1 can (14 oz /398 ml) diced tomatoes, with juice
1 can (14 oz /398 ml) black beans, drained and rinsed
1⁄2 cup tomato juice
3⁄4 cup frozen kernel corn
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Heat Multipurpose Pot to medium; add vegetable oil and cook ground beef for approximately 3 minutes. Add onion, celery and Cuban Seasoning. Stir well and continue cooking until beef is no longer pink.
- Add diced tomatoes, black beans, tomato juice and frozen corn. Bring to a gentle simmer and cook for at least 15 minutes. Season with Sea Salt and Pepper before serving.
Per serving: Calories 490, Fat 21 g (Saturated 7 g, Trans 0.5 g), Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 32 g (Fibre 9 g, Sugars 6 g), Protein 42 g.