This hearty wintertime favorite is relatively easy to make and a great meal to let simmer on the stove on a chilly day. It goes well with rice, quinoa, couscous, or lentils. For a vegan option, substitute vegetable broth and meatless crumbles for the beef stock and beef.
- In a medium pot, heat the oil over medium heat. Add the carrots, onions, celery, and bell peppers and cook for 5 minutes, until the onions are translucent.
- Add the beef to the pot with the vegetables and cook through, about 5 minutes.
- Add the kidney beans, beef stock, tomato paste, oregano, garlic powder, chili powder, sugar, pepper, and Cajun spice and stir. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Add the parsley. Garnish with sour cream and cheese and serve.
Recipes excerpted from The Kerber’s Farm Cookbook: A Year’s Worth of Seasonal Country Cooking by Nick Voulgaris III. All images © Lindsay Morris. Rizzoli, 2019.
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