2 tbsp. cooking oil
1 onion, diced
1 red pepper, diced
1 lb. extra lean ground beef
2 tsp. cumin
2 tsp. chili powder
salt and pepper, to taste
1 1/2 tbsp. pureed canned chipotle peppers
2 cups bagged coleslaw salad mix (shredded cabbage & carrots)
1 (10 oz.) can tomato soup
1/2 can water (use empty soup can)
1 (15 oz.) can black beans, drained & rinsed

Heat oil over medium-high heat and add onions and red pepper. Season with salt & pepper and sauté until peppers are tender and onion is translucent.

Add ground beef to vegetables in pan and brown. Add cumin, chili powder, chipotles and season again with salt and pepper, and then sauté one minute or so to incorporate the spices.

Add cabbage/coleslaw mix and saute about two minutes until wilted.

Stir in soup, water and beans and allow to simmer 10 to 20 minutes.

Test seasoning before serving and then serve over rice or on it's own with fresh cilantro chopped on top. Dairy sour cream and cheddar or jack cheese are also good sprinkled over this.

Submitted by: LynnieP