Ingredients
- 2 tbsp olive oil
- 1lb ground beef
- 1 medium white onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 15oz can kidney beans, drained & rinsed
- 15oz can black beans, drained & rinsed
- 2 15oz can diced tomatoes
- 15oz can corn, drained
- 4.5oz can green chiles
- 4 cups beef broth
- 2 cups water
- 1/3 cup chopped cilantro
Toppings:
- sour cream, tortilla strips, jalapenos, avocado, cheddar cheese
Instructions
- Heat 1 tbsp olive oil in large dutch oven over medium-high heat. Once hot, add ground beef and cook until no longer pink. Drain excess grease and set meat aside in a bowl.
- In the same pan, turn heat back on to medium-high and add 1 tbsp olive oil. Cook onion and pepper until beginning to soften, about 5 minutes. Add in garlic, chili powder, garlic powder, paprika, cumin, oregano, salt and pepper. Stir and let cook one minute.
- Pour in beans, diced tomatoes, corn, and green chiles. Stir to combine, then add broth and water.
- Stir in chopped cilantro and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
- Top with toppings of choice! I like cheese, tortilla strips, and sour cream.
Category: soup, dinner, lunch, meal prep, winterMethod: stovetopCuisine: MexicanDiet: Gluten Free
