ADVERTISEMENT
ingredients
⅔
lb(s) (300 g) lean ground beef
½
cup (125 mL) cooked rice
2
onions, chopped
1
clove garlic clove, chopped
1
green bell pepper, trimmed and diced
1
zucchini, cut in 2 lengthwise and sliced
2
Tbsp (30 mL) butter
5
cup (1 ¼ L) vegetable broth
1
can (19 oz/540 mL) tomatoes
1
can (19 oz/540 mL) black beans, drained
2
tsp (10 mL) chili powder
½
tsp (2 mL) ground cumin
½
tsp (2 mL) ground coriander
2
bay leaves
Hot pepper sauce
Fresh coriander leaves
Sour cream
Grated Canadian Marble Cheddar cheese
Salt and pepper
ADVERTISEMENT
directions
Step 1
In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside.
Step 2
In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans.
Step 3
Bring to a boil.
Step 4
Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce. Reduce heat, cover and simmer for 45 minutes.
Step 5
Serve in soup bowls and garnish with fresh coriander and 1tbsp (15 mL) sour cream. Top with Marble Cheddar cheese. Serve with nachos.