Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned fire-roasted diced tomatoes with juices
  • 4 oz canned chopped green chilies
  • 150g frozen sweet corn
  • 3 cups low sodium beef broth
  • 8 oz full-fat cream cheese, softened and cubed
  • 100g shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and diced onion, breaking the meat apart with your spoon. Cook 6-8 minutes until the beef is browned and onions are translucent.
  2. Stir in the minced garlic along with the chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, and salt. Toast the spices for 1 minute until the kitchen smells fragrant.
  3. Pour in the beef broth, fire roasted tomatoes (with juices), black beans, kidney beans, green chilies, and frozen corn. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 10 minutes until the flavors are well combined.
  4. Stir in the cubed, softened cream cheese. Whisk or stir constantly for 3-5 minutes until the cheese has completely melted into the broth.
  5. Turn off the heat and stir in the shredded sharp cheddar cheese. Keep stirring until the cheese is silky and melted.