Ingredients:

  • 1 lb ground beef (or turkey for a healthier option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can corn kernels, drained
  • 2 cups beef broth (or vegetable broth for a vegetarian version)
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper

Instructions:

  1. In a skillet over medium heat, add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Drain excess fat if necessary.
  2. Add the diced onion to the skillet with the cooked beef and sauté until softened, about 3–4 minutes. Then add minced garlic and sauté for an additional minute until fragrant.
  3. Transfer the cooked meat mixture into your crockpot. Add in the canned diced tomatoes (with juices), black beans, kidney beans, corn, beef broth, chili powder, cumin, paprika, salt, and black pepper.
  4. Stir all ingredients thoroughly to combine them evenly in the crockpot.
  5. - For Low Heat: Cover and cook for 6–8 hours. - For High Heat: Cover and cook for 3–4 hours.
  6. About an hour before serving time taste the soup; adjust seasoning as needed—add more salt or spices according to preference.
  7. Once cooking is complete ladle soup into bowls and top with optional toppings like shredded cheese or avocado slices if desired.