Ingredients

• 2/3 Pound (300 g) lean ground beef
• 1/2 cup (125 mL) cooked rice
• 2 onions, chopped
• 1 clove garlic clove, chopped
• 1 green bell pepper, trimmed and diced
• 1 zucchini, cut in 2 lengthwise and sliced
• 2 tablespoons (30 mL) butter
• 5 cups (1.25 L) vegetable broth
• 1 can (19 oz/540 mL) tomatoes
• 1 can (19 oz/540 mL) black beans, drained
• 2 teaspoons (10 mL) chili powder
• 1/2 teaspoon (2 mL) ground cumin
• 1/2 teaspoon (2 mL) ground coriander
• 2 bay leaves
• Hot pepper sauce
• Fresh coriander leaves
• Sour cream
• Grated Canadian Marble Cheddar cheese
• Salt and pepper

Directions

1. In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside.
2. In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans.
3. Bring to a boil.
4. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce. Reduce heat, cover and simmer for 45 minutes.
5. Serve in soup bowls and garnish with fresh coriander and 1tbsp (15 mL) sour cream. Top with Marble Cheddar cheese. Serve with nachos.

Recipe from The Food Network. Tried, tested, and deemed delicious by a member of the Creekside crew.