Serves 8. Prep time: 45 minutes.

Substitute meatless crumbles and vegetable broth to make this dish vegan!


1 pound ground grass-fed beef or vegetarian crumbles
2 tablespoons olive oil
1 yellow onion diced
1 green bell pepper seeded and diced
3 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 14.5-ounce can diced tomatoes
1 7-ounce can diced green chilies
1 15-ounce can red or kidney beans
2 cups beef or vegetable broth
½ cup corn kernels
Salt and pepper to taste


In a large stock pot, heat the oil over medium-high heat and
sauté the onions, peppers, and garlic for 5-6 minutes. Add the
oregano, cumin, coriander, and chili powder and cook for 1
minute more. Add the ground beef and break it up into small
pieces. Cook the meat, stirring frequently, for about 5 minutes
until it is no longer pink. Add the tomatoes, green chilies, beans,
broth and corn. Stir well and simmer for about 15-20 minutes.
Season with salt and pepper to taste.

Recipe courtesy of