- ¼ cup olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 medium carrots, finely chopped
- 2 ribs celery, finely chopped
- 2 red bell peppers, cored, seeded and roughly chopped
- 1 heaping teaspoon chili powder
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon ground cinnamon
- Sea salt
- freshly ground black pepper
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1 15-ounce can red kidney beans, drained
- 2 14-ounce cans diced tomatoes
- 1 pound good-quality ground beef
- ½ cup (packed) fresh cilantro sprigs
- 2 tablespoons balsamic vinegar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
500 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 12 grams sugars; 24 grams protein; 53 milligrams cholesterol; 945 milligrams sodium
- Place a large casserole over medium-high heat, and add 1/4 cup olive oil. When the oil is hot, add the onions, garlic, carrots, celery and red bell peppers. Stir, and add chili powder, cumin, cinnamon and a good pinch of salt and pepper. Stir every 30 seconds for about 7 minutes, until softened and lightly colored.
- Add the garbanzo beans, kidney beans, tomatoes and ground beef, stirring to break up the meat. Fill one of the tomato cans with water and then add the water to the pan. Coarsely chop the cilantro leaves and refrigerate until needed. Finely chop the stems and add to the pan. Add balsamic vinegar and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low. Simmer, partly covered, for about 1 hour, stirring occasionally to prevent sticking. Transfer to a warmed serving bowl or individual bowls, and garnish with cilantro leaves. If desired, serve with basmati rice, crusty bread, baked potato or couscous, accompanied by yogurt, guacamole and slices of lime.