2 tsp olive oil

1 lb extra-lean ground beef (90/10 or 95/5)

1 medium onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

3 cups tomato sauce (no added sugar)

2–3 cups reduced-sodium beef broth (or bone broth for extra protein)

1 (4 oz) can mild diced green chilies

2 ½ tsp chili powder

1 tsp cumin

¾ tsp paprika

½ tsp oregano

1 (19 oz) can low-sodium black beans, drained and rinsed

1 (19 oz) can low-sodium kidney beans, drained and rinsed

2 cups frozen corn kernels

Salt and pepper, to taste (about ½ tsp)

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Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground beef, onion, and red bell pepper. Cook until beef is browned and vegetables are softened, breaking up the meat as it cooks. Add garlic and sauté for 1 additional minute. Drain excess fat.
Stir in tomato sauce, broth, green chiles, chili powder, cumin, paprika, and oregano. Cover and simmer for 20 minutes, stirring occasionally.
Add corn, black beans, and kidney beans. Cook until heated through. Adjust broth for preferred consistency. Season with salt and pepper to taste.
Serve in bowls with desired toppings.

Start with 2 cups of broth; adjust at the end for your preferred soup thickness.
Toppings like shredded cheese, Greek yogurt, avocado, cilantro, or crushed tortilla chips enhance flavor and texture.
Can be made in a slow cooker (3 hrs high / 5–7 hrs low) or Instant Pot (pressure cook 20–25 min, natural release 10 min).
Freezer-friendly: Combine raw beef with other ingredients in a freezer-safe bag, thaw overnight, brown beef, and cook as usual.
Vegetarian variation: Substitute vegetable stock for beef and add extra beans or plant-based protein.