Description
Enjoy a warm and comforting soup perfect for easy weeknight dinners during fall. This recipe is made in a crockpot.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Brown ground beef in a skillet and drain excess fat.
- Transfer beef to a crockpot.
- Add onion, garlic, beef broth, crushed tomatoes, kidney beans, corn, chili powder, cumin, salt, and pepper to the crockpot.
- Stir well to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm.
Notes
- You can add other vegetables like carrots, celery, or bell peppers.
- Adjust the amount of chili powder to your preference.
- Top with shredded cheese, sour cream, or green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg