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2 lbs 15% ground beef
1 onion, peeled & diced
1 carrot, peeled & diced
1 celery stalk, trimmed & diced
1 Tb grated Mexican chocolate
1 tsp cinnamon
1/2 tsp cumin
1 tsp cayenne
1 Tb chili powder
1 tsp garlic powder
1 tsp dried thyme, crushed
1 tsp dried oregano, crushed
15-oz canned beans, drained & rinsed
1 C. cooked white rice
7-oz canned sweet corn, drained
7-oz can diced green chilis
3 8-oz cans low-sodium tomato sauce
32-oz low-sodium beef broth
1 bunch cilantro
grated cheese (optional)
tortilla strips (optional)
low-fat sour cream (optional)
non-stick cooking spray

1. Spray bottom of stock pot with non-stick cooking spray. Add ground beef, onion, carrot and celery. Cook until meat is browned.
2. Sprinkle seasonings on top of meat mixture. Stir to mix. Add beans, rice, corn and chilies. Stir to mix. Add tomato sauce. Stir to mix. Add beef broth. Bring to boil, reduce heat and simmer for 5 to 10 minutes to heat through and distribute flavors.
3. Remove from heat. Chop cilantro and add to pot. Serve immediately.
4. Pass grated cheese, sour cream, and tortilla strips as garnish.

Serves 8-10.

Note: I use Ibarra Mexican chocolate, which contains cinnamon. If you don't have Mexican chocolate on hand, use semisweet chocolate and increase the amount of cinnamon.

Note: I most often use pinto beans, but kidney or black beans also work well. Draining and rinsing the canned beans lowers the sodium content.

Note: Also available as a recipe card from The Bleape & Cackle Shoppe.