Colombian black bean stew is an easy and delicious meal to prepare with your little chefs! Your chefs can learn about Latin American food and where Colombia can be found on a map. Grab your knife and chop up onions and garlic, measure out the spices, and have your chef practice using a can opener by opening the beans, chopping tomato, and adding vegetable broth!
This Colombian classic is filling with the protein and fiber it provides! The stew is an easy make-ahead meal and makes perfect leftovers. It is delicious served over rice or served with eggs! Add a slice of avocado or sprinkle of grated cheese to top it off nicely.
- 2 pounds, approx, ground meat (beef, venison, or turkey)
- 1 medium yellow onion, diced
- 1 (8 ounce) can tomato sauce
- The Dry Seasonings:
- ½ cup (or 8 tbsp) chili powder
- 1 tbsp ground cumin
- 2 tsp oregano
- 1 teaspoon paprika
- 1 tbsp dried minced onion (leave out if using fresh)
- 2 tsp granulated garlic
- 1 tsp ground red pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tbsp masa harina for thickening (mixed with ½ cup water)
- Optional: 15 oz can of kidney or pinto beans (Typical Texas Chili does not have beans)
- 1 jalapeno pepper, sliced (optional for toppings)
- Dice the onion and saute in about 1 tbsp oil. Cook on medium heat until onions are translucent.
- Add the ground meat and break it up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
- Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
- Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the masa harina.
- Simmer another 10 minutes.
- Top with cheese & corn chips, fresh jalapeno pepper, or serve with cornbread, or over rice.