- 1 Tbsp olive oil
- 2 lbs lean ground beef, ground turkey, or a mix
- 1 large yellow onion , finely chopped
- 3 cloves of garlic , finely minced
- 2 (14.5) oz cans diced tomatoes with green chilies*
- 3 (8 oz) cans tomato sauce
- 1/2 cup water or broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can pinto or red kidney beans, drained and rinsed
- 1 cup of diced vegetables (carrots, zucchini, corn, or a mix)
Serve topped with:
- Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Optionally serve with:
- fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips
Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain fat from beef (some prefer to leave about 2 Tbsp in with beef as added flavor but I drain it all). Pour browned beef into slow cooker.
Add diced tomatoes, tomato sauce, 1/2 cup water or broth, chili powder, cumin, paprika, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 – 6 hours.
Stir in drained canned beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).
Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
*If you don’t like heat then you can use canned tomatoes without green chiles since they are a little spicy.