Ingredients

Scale

1 tbsp (15 mL) oil

1 lb (500 g) Lean Ground Beef Chuck

1 onion, chopped

2 cloves garlic, finely minced

1 carrot, shredded

1 stalk celery, diced

1 jalapeño pepper, seeds removed and minced

2 cans (EACH 284 mL) diced tomatoes with green chilis

2 cans (EACH 398 mL) kidney, pinto and/or mixed beans, drained and rinsed

1 can (340 mL) whole kernel corn, drained

1 can (213 mL) tomato sauce

1 pkg (24 g) taco seasoning mix

Toppings (optional)

Shredded cheese

Thinly sliced jalapeño pepper

Sliced green onions

Corn chips

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Instructions

Heat oil over medium-high heat in a large nonstick skillet. Add ground beef and onion; cook, stirring often and using back of spoon to break up meat into small chunks, for about 8 to 10 minutes, until beef is browned. Drain and transfer to minimum 5-qt (5 L) slow cooker.
Add garlic, carrot, celery, jalapeño, diced tomatoes with green chilis, pinto beans, kidney beans, corn, tomato sauce, taco seasoning mix and 2 cups (500 mL) water to beef mixture in slow cooker; stir well.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until hot and bubbling.
Ladle into bowls and garnish with Toppings as desired.

Notes

To make ahead, let soup cool and portion into airtight containers; refrigerate for up to 3 days or freeze for up to 6 months. Thaw, if necessary in the refrigerator or defrost in the microwave, then reheat until steaming.