Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz black beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 14.5 oz fire-roasted diced tomatoes with juices
  • 4 oz diced green chiles
  • 3 cups low-sodium beef bone broth
  • 2 tbsp low-sodium taco seasoning
  • 1 tsp smoked paprika
  • 1 whole lime, juiced

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot over medium-high heat, add the ground beef and diced onion. Cook until the meat is browned and the onions are translucent, breaking the meat into small crumbles.
  2. Push the meat mixture to the sides of the pot. Add the minced garlic and taco seasoning to the center. Toast for 45–60 seconds until fragrant to bloom the spices.
  3. Stir in the black beans, kidney beans, frozen corn, fire-roasted tomatoes, and green chiles.
  4. Pour in the beef bone broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the natural starches to thicken the broth.
  5. Remove from heat. Stir in the smoked paprika and fresh lime juice immediately before serving to maintain vibrant flavor.