Ingredients

• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen, or canned
• 4 cups beef broth
• 2 cups tomato sauce
• 1 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 lb dried pasta shells
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/4 cup sour cream

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the onion and bell pepper and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook it for another 30 seconds. Add the beans, corn, pasta, beef broth, tomato sauce, chili powder, and ground cumin. Stir well and then bring the mixture to a boil.
Once it has reached a boil, reduce the heat to medium, cover, and cook, stirring every 2 to 3 minutes, until the liquid has been absorbed and the pasta is tender, between 12 and 14 minutes. Stir in the cheese and season with salt and pepper to taste.
Serve immediately topped with sour cream or store it in the refrigerator for up to 3 days.