INTRO
1 lb lean ground beef (or ground turkey for a lighter option)
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
4 cups gluten-free beef broth
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon oregano
Salt and pepper to taste
1 tablespoon olive oil
Optional toppings: shredded cheddar, chopped cilantro, avocado slices, or gluten-free tortilla chips
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Add the diced onion and garlic to the pot and sauté until fragrant, about 2–3 minutes.
Stir in the potatoes, beans, corn, diced tomatoes, tomatoes with green chilies, and beef broth. Mix well to combine.
Season with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for about 30 minutes, or until the potatoes are tender and the soup has thickened slightly.
Taste and adjust seasoning as needed. If you like it spicier, add a dash of cayenne or a few jalapeño slices.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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