Adam doesn't make very many meals, but he loves to make this one because he gets to eat most of it! This meal is very nutritious. Jam packed with veggies, beans and a little bit of lean beef.
Recipe courtesy of Adam White
1 lb of lean ground beef
1 tsp of Montreal steak spice
2 tbsp of olive oil
1 large onion, chopped
2 cups of sliced mushrooms
1 zucchini, cut into halfmoons
1/2 red and green bell pepper, cut into chunks
1 stalk of celery, chopped
1 jalapeno, diced
3 cloves of garlic, minced
1 can of Hunt's Thick n Rich tomato sauce, 680 mL
1 can of corn, drained
1 large can of red kidney beans, drained and rinsed
1/4 tsp each of basil, oregano, cayenne pepper, parsley, garlic powder, onion powder and white powder.
Step 1: In a large pot over medium heat, add 2 tbsp of olive oil and let it heat up. Add the onion, mushrooms, zucchini, bell peppers, celery, jalapeno and garlic. Season with a pinch of salt and pepper and let sauté for a while, cooking down the veggies & stirring as needed.
Step 2: While the vegetables cook, heat a large frying pan over medium heat and add the lean ground beef. Cook until no longer pink, breaking it up as you go. Season with the Montreal steak spice and finish cooking, draining off any fat. Set aside.
Step 3: Once the vegetables have cooked down (roughly 15 minutes), add the tomato sauce, kidney beans, corn and cooked beef. Stir around and season with the herbs and spices. Lower the temperature to low and let simmer for 20 minutes or so.
Serve with corn chips.