Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 15 oz canned kidney beans, un-drained
  • 15 oz canned black beans, un-drained
  • 15 oz canned whole kernel corn, drained
  • 14.5 oz canned fire-roasted diced tomatoes
  • 8 oz canned tomato sauce
  • 4 oz canned diced green chiles
  • 2 cups low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion.
  2. Cook for 7-8 minutes, breaking the meat into small crumbles, until the beef is deeply browned and onions are translucent. Drain excess fat, leaving approximately 1 tablespoon in the pot.
  3. Add the minced garlic, diced bell pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and oregano. Stir constantly for 1 minute to bloom the spices in the remaining fat.
  4. Pour in the un-drained kidney beans, un-drained black beans, drained corn, fire-roasted tomatoes, tomato sauce, green chiles, and beef broth. Stir well to combine.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes to allow the broth to thicken and flavors to meld.
  6. Season with salt and black pepper to taste. Serve hot with optional toppings like sour cream or lime juice.