Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups low sodium beef broth
  • 14.5 oz can fire roasted diced tomatoes
  • 4 oz can diced green chiles
  • 15 oz can black beans
  • 15 oz can pinto beans
  • 1 cup frozen sweet corn

Instructions:

  1. Heat avocado oil in a large pot over medium high heat.
  2. Add the 1 lb ground beef, breaking it apart into small crumbles. Cook until no pink remains and some bits look crispy.
  3. Add the diced onion and minced garlic. Cook for 3-5 minutes until the onion is translucent and soft.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Stir for 60 seconds until fragrant.
  5. Pour in a splash of the 2 cups beef broth, scraping the bottom of the pot to release any brown bits.
  6. Pour in the remaining beef broth, the undrained tomatoes, and the green chiles.
  7. Stir in the drained and rinsed black beans and pinto beans.
  8. Mix in the 1 cup frozen sweet corn.
  9. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 10-15 minutes until the flavors are melded and the soup is hot.
  10. Give it one final stir and taste for seasoning before serving.