ANCHO CHILI BEEF & VEGETABLE SOUP

INGREDIENTS

2 Tbsp. vegetable oil, divided 1 1/2 lbs. boneless beef chuck, trimmed and cut into 1/2-inch cubes 1 large white onion 1 can (15 oz.) whole kernel corn, drained 2 cloves garlic, finely chopped 2 Tbsp. tomato paste 2 tsp. ground ancho chili pepper* 4 cups water 3 Tbsp. Knorr Beef flavor Bouillon 1 medium zucchini, chopped 1 large tomato, seeded and chopped

DIRECTIONS
1. Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef. Remove

and set aside. 2. Add remaining 1 tablespoon oil and cook onion and corn about 4 minutes or until corn starts to brown, stirring occasionally. Add garlic, tomato paste, ground chili pepper about 1 minute, stirring occasionally. Stir in water and Knorr Beef flavor Bouillon and bring to a boil. Reduce heat, return beef to saucepot and simmer covered about 1 hour, stirring occasionally. Add zucchini and tomato and simmer uncovered about 10 minutes or until zucchini is tender. Garnish with chopped fresh cilantro.

*Substitution: Use 1 chipotle pepper in adobo sauce, finely chopped. Cost per recipe**: $9.70. Cost per serving*: $1.21. **Based on average retail prices at national supermarkets