Smoky Corn & Edamame Beef Chili

Smoky Corn & Edamame Beef Chili!⠀
My plan was to do a nom that was kosher for Passover, since I am currently keeping KFP... but then I saw this recipe and seriously couldn't help myself. So this is one I haven't personally tried, but I will be making it AS SOON AS POSSIBLE because my tummy is rumbling just thinking about this.⠀
Without further ado....⠀
INGREDIENTS:⠀
1 tsp olive oil⠀
1 small onion (diced)⠀
1 clove garlic (minced) (the recipe calls for only one... but you know me... put in four!!!)⠀
1.25 pound extra lean ground beef⠀
1 cup sliced mushrooms⠀
1 28 oz can diced tomatoes⠀
1 8-oz can tomato paste⠀
1.5 cups chicken broth⠀
1 cup frozen or canned corn⠀
1 cup shelled edamame beans⠀
1/4 tsp salt, pepper to taste⠀
1 tsp cumin⠀
1 tsp paprika⠀
1/2 chili powder⠀
1/2 tsp cayenne powder⠀
1 15 oz can black beans, rinsed & drained⠀

HOW TO:⠀
In a large pot, over medium heat, combine the oil, onion, & garlic and saute until soft (approx 3 min)⠀
Add the ground beef & shrooms and cook until browned & the shrooms are softened. (approx 7 min)⠀
Add the diced tomatoes, tomato paste, broth, corn, edamame, and spices and bring to a simmer.⠀
Reduce the heat to low, add the beans and simmer for 20 min.⠀
Garnish with cilantro if you like!

Adriane KnorrComment