You don’t have to use beef. Ground chicken, turkey, pork all work great in the soup. Even make it vegetarian by leaving out the meat and using a vegetable stock and vegetarian Worcestershire sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 8servings
Calories: 251kcal
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Ingredients
2Tablespoons(30ml)vegetable oil
1/2(1/2)onion, diced
3cloves(3cloves)garlic, minced or crushed
1lb.(454g)ground beef
2teaspoons(10ml)chili powder
1teaspoon(5ml)ground cumin
1teaspoon(5ml)oregano leaves
1/2teaspoon(2.5ml)salt, to taste
Black pepper, to taste
1Tablespoon(15ml)Worcestershire sauce
1(1)bell pepper, diced
15oz.(425g)canned black beans, drained
15oz.(425g)canned diced tomatoes
4cups(1l)stock or water(any preferred stock flavor)
Optional toppings
Grated Cheese
Tortilla strips
Chopped Cilantro
Sliced green onions
Lime Wedges
Minced or julienned radishes
Shredded Cabbage
Instructions
Heat a large pot over medium-high heat. When hot, add the oil then the onions and garlic. Cook for about 1 minute or until softened.
Stir in the ground beef, chili powder, cumin, oregano, salt and pepper. Cook until the beef is browned. Stir in the bell peppers and cook for about 1 minute or until they start to soften.
Add the black beans, tomatoes, and stock or water. Bring to a gentle simmer and cook for about 15 minutes. Taste for seasonings and add more salt, pepper, and/or spices if desired.