Ingredients:

  • 1 lb (450g) lean ground beef (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 large (120g) red bell pepper, diced
  • 1 cup (150g) frozen corn, thawed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) diced zucchini
  • 2 tsp (10g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) chili powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) low-sodium beef broth

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast-iron or non-stick skillet. Add the ground beef and spread it across the pan. Let it sit undisturbed for 3–4 minutes until a mahogany-colored crust forms, then break it apart with a spatula and cook until no pink remains.
  2. Lower the heat to medium. Stir in the diced onion and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and the peppers soften slightly. Add the garlic and cook for 60 seconds until fragrant.
  3. Stir in the zucchini, black beans, and corn. Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the mixture. Pour in the beef broth to deglaze the pan. Simmer for 4–6 minutes until the liquid has reduced and the vegetables are tender-crisp.