Hubby's Smoky Corn & Edamame Beef Chili
- 1 lb extra lean ground beef (omit for vegan option, and sub with 1 cup edamame)
- 1 28-oz can diced tomatoes
- 1 small onion, diced
- 1 clove garlic, minced
- 1 8-oz can tomato paste
- 1½ cups chicken broth (or vegetable broth, for vegan)
- 1 cup frozen corn
- 1 cup edamame beans
- 1 cup sliced mushrooms
- 1 15-oz can black beans, rinsed and drained
- 1 teaspoon olive oil
- ½ teaspoon salt
- pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cayenne powder
- 1 teaspoon natural liquid smoke (optional)
- In a large pot over medium heat add olive oil, onion, and garlic, and sautee until soft, about 3 minutes
- Add in ground beef, mushrooms, and spices and cook until browned and the mushrooms are softened, about 7 minutes.
- Add in diced tomatoes, tomato paste, broth, corn, edamame, and liquid smoke and bring to a boil.
- Reduce heat to low, add in black beans and simmer for 20 minutes.
- Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/hubbys-smoky-corn-edamame-beef-chili-and-my-first-time-in-print/
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