Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 cups low-sodium beef broth
  • 15 oz can fire-roasted diced tomatoes, undrained
  • 15 oz can black beans, rinsed and drained
  • 15 oz can pinto beans, rinsed and drained
  • 4 oz can diced green chiles
  • 1 cup tomato sauce
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tbsp fresh lime juice
  • 2 cups cooked long-grain white rice
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large non-stick skillet over medium-high heat, add olive oil and the ground beef. Break the beef apart and cook until no pink remains.
  2. Add the diced onions to the skillet and cook until translucent (about 5 minutes), then stir in the minced garlic for 60 seconds until fragrant.
  3. Drain any excess fat from the skillet to keep the soup light and heart-healthy.
  4. Transfer the beef and aromatic mixture into a 6-quart slow cooker.
  5. Add the beef broth, fire-roasted tomatoes, rinsed black beans, pinto beans, green chiles, tomato sauce, chili powder, cumin, smoked paprika, and oregano to the crockpot. Stir to combine.
  6. Cover and cook on High for 4 hours or Low for 6 hours.
  7. Just before serving, stir in the pre-cooked rice and fresh lime juice. Season with salt and black pepper to taste.