Friday, February 11, 2011
2 tbsp earth balance butter/or canola oil
2 cloves garlic- chopped
2 celery stalk- chopped
3 carrots-peeled and chopped
1 green pepper- chopped
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp ground chili powder
1 can crushed tomatoes
1 pkg Yves Mexican ground round
1 cup water
2 cups frozen corn kernels
1 can black beans- drained and rinsed
1 can romano beans-drained and rinsed
1 tbsp sea salt
1 tbsp sugar
1 tsp apple cider vinegar
In a large pot on medium heat heat butter add onions, saute until soft.
Add garlic, celery, and carrots continue cooking for about 3-4 minutes.
Next stir in spices until absorbed.
Mix in canned tomato,ground round, water, corn and beans.
Season with salt,sugar and vinegar
Allow to simmer for 1 hour or more, stirring occasionally.