Adapted from a recipe in Southern Living
1 lb. ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (16 oz.) can light red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can petite diced tomatoes with jalapenos, undrained
1 (14 oz.) can diced tomatoes with mild green chilies, undrained
1 (14 oz.) can beef broth or chicken broth
2 cups frozen corn kernels
1 envelope taco seasoning mix
salt and pepper to taste
2 Tbsp. chopped fresh cilantro
Toppings: sour cream, grated cheddar cheese, chopped fresh cilantro
Brown ground beef, onion and garlic in large Dutch oven over medium heat, stirring often, for 10-12 minutes or until meat crumbles and is no longer pink and onion is softened. Drain if necessary.
Stir in kidney beans, the next 8 ingredients, and 4 cups of water. Bring to boil over medium heat. Cover, reduce heat to low, and simmer for 30 minutes. Add salt and pepper to taste. Stir in cilantro just before serving. Serve with toppings as desired. Makes about 6 servings.