Measurements

• 1 tbsp Brown Sugar
• 1 tbsp Chili Powder
• 1 cup Corn
• 1 tsp Cumin
• 3 cloves Garlic
• 1 Green Bell Pepper
• 1 lb Ground Beef
• 1/2 cup Ketchup
• 1 can Kidney Beans
• 1 tbsp Mustard
• 1 tsp Paprika
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 packet Taco Seasoning Mix
• 1 can Tomato Sauce
• 1 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• In a large skillet, cook the ground beef (or plant-based alternative) over medium heat until browned.
• Drain any excess fat.
• Add the diced yellow onion, green bell pepper, and minced garlic to the skillet.
• Cook until the vegetables are tender, about 5 minutes.
• Stir in the chili powder, cumin, paprika, salt, and pepper.
• Cook for another 2 minutes to toast the spices.
• Add the tomato sauce, ketchup, mustard, Worcestershire sauce, brown sugar, and taco seasoning mix.
• Stir well to combine.
• Add the kidney beans and corn to the skillet.
• Stir to combine and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
• Taste and adjust seasoning if necessary.
• Serve hot on gluten-free buns or over a bed of lettuce for a low-carb option.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.