- 1 lb ground beef (or tofu crumbles, for vegetarians!)
- 1 onion, finely diced
- 1 jalapeno, diced (remove the seeds if you don’t want it too spicy)
- 3 garlic cloves, minced
- 1 can sweet corn (drained)
- 1 can black beans (drained)
- 1 can pinto beans (drained)
- 1 can kidney beans (drained)
- 1-2 tbsp chipotle sauce (or chipotle in adobo, chopped and seeded)
- 2 pads of nopales (diced)
- 1 small can tomato paste
- 1 cup crushed tomatoes
- 2 tbsp red chili powder
- 2 tbsp cumin
- 1 tsp oregano
- 1 tbsp brown sugar
- 3 tbsp olive oil
- In a large pot combine the garlic, onion and jalapeno with the olive oil. Cook for 5 minutes on high until softened. Add the meat (if using) and allow to brown completely. Season with salt. Add the cumin and chili powder.
- Add the tomato paste. Mix the tomato paste into the meat until completely incorporated. Cook for 3 minutes. Add the crushed tomatoes, chipotle sauce, oregano, brown sugar and 1 cup of water. Bring to a boil.
- Add all of the beans, corn, and nopales. Bring to a boil then reduce to a simmer and cook for 15 minutes. Taste before serving, add salt or chili if necessary.
- Serve with sour cream and cheddar cheese. Enjoy!
Chris Kirkpatrick is the author of two books of poetry, Learning to See from the Blind and Mixed Metaphors and is currently working on his third book "I Don't Know What to Tell You."