Ingredients
Scale
- 1 lb ground beef
- 1 can kidney beans
- 1 can black beans
- 1 cup corn kernels
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and cook the ground beef until browned. Remove excess fat.
- Add chopped onion and minced garlic; cook until fragrant.
- Pour in beef broth, then add beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can substitute ground turkey or chicken for beef.
- Add chopped chili peppers for extra heat.
- This soup keeps well in the fridge for 3 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 85mg