Description
Bright peppers and jalapeño meet browned beef and a trio of beans in a rich tomato broth, simmered low and slow until flavors meld into a bold, satisfying soup that warms from the first spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño pepper seeded and chopped
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 15 oz can kidney beans drained and rinsed
- 15 oz can pinto beans drained and rinsed
- 15 oz can black beans drained and rinsed
- 8 oz can corn drained
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in onion, garlic, green bell pepper, red bell pepper, and jalapeño; cook until softened.
- Transfer the meat and vegetable mixture to a slow cooker.
- Add diced tomatoes, tomato sauce, all beans, corn, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Stir to combine, then cover the slow cooker.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- Taste and adjust seasoning before serving.
Notes
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper.
- This soup develops deeper flavor when reheated the next day.
- Top each bowl with shredded cheese, sour cream, and chopped green onions.
- To make it vegetarian, use meatless crumbles and vegetable broth.