Weeknight beef & bean chili

Ingredients

• 454 g 90%-lean ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp chili powder blend
• 1 tsp ground cumin
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 cup water
• ½ tsp kosher salt
• 150 g frozen corn
• 90 g sour cream
• 2 scallions, sliced

Let’s make it

1. Warm oil in a large pot over medium heat. Cook onion for 5 minutes. Add garlic and stir for 30 seconds.
2. Add beef, breaking it into crumbles. Cook for 8–10 minutes until it reaches 160°F (71°C). Carefully drain excess fat.
3. Stir in chili powder and cumin for 30 seconds. Add tomatoes, beans, water, and salt.
4. Stir in the corn. Simmer uncovered for 25 minutes, stirring occasionally. Add a splash of water if needed. Serve with a spoonful of sour cream and sliced scallions.