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Burrito Chili

Ever had one of those tasty burritos with meat, vegetables, rice, and corn? Well, that great flavor combination makes a nice chili too. It can also double for a vegetarian meal by simply omitting the ground sirloin. It could also be replaced by any leftover meat or fish that you have in the refrigerator. Take advantage of the flexibility this recipe provides and make it your way.
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Prep Time 20 minutes
Servings: 4 servings
Course: Red Meat, Soup, Vegetarian
Ingredients Method

Ingredients
  

  • 1 green bell pepper diced
  • 1/2 cup(s) onion diced
  • 1 lb(s) ground sirloin lb.
  • 2 garlic clove(s) crushed
  • 1 1/2 tsp cumin
  • 1 tbsp taco seasoning
  • 30 oz(s) black beans drained and rinsed
  • 1/2 cup(s) salsa
  • 3/4 cup(s) corn fresh or frozen
  • 1 bunch spinach
  • 1 1/2 cup(s) brown rice cooked
  • 1/2 cup(s) sour cream optional topping

Method
 

  1. Do Ahead: Chop onions and bell pepper; store together. Chop spinach. Peel garlic cloves. Cook rice. .
  2. In a large skillet heat 2 Tbsp. grapeseed, coconut, or olive oil on medium high heat and sauté onions, bell pepper, and meat until onions are translucent.
  3. Add all other ingredients. Lower heat to simmer and cover with a lid. Cook for another 10-15 minutes, stirring at least twice.
  4. Serve chili over rice with dollops of sour cream on top if desired. OTL 2010