4 tablespoons extra virgin olive oil
1-pound ground beef
1 medium onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomato
1 (8-ounce) can tomato sauce
1 cup can corn
FAGE Sour Cream
- Heat a large pot over medium-high heat. Add olive oil and ground beef and sauté for 5-7 minutes. Add onion and cook for an additional 5 minutes. Drain off excess grease.
- Add green pepper, garlic, chili powder, brown sugar, cumin, and cayenne pepper. Stir until well incorporated.
- Add beans, chickpeas, diced tomato, and tomato sauce and bring to a boil. Reduce heat to medium and simmer for 30 minutes. Add corn and mix well.
- Serve with sour cream, jalapeno slices, and cilantro.