Ingredients:

  • 1 lb (450 g) ground beef (85% lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 medium carrots, diced
  • 1 (14.5 oz) can (400 g) diced tomatoes, with juice
  • 1 (15 oz) can (425 g) black beans, drained and rinsed
  • 4 cups (1 L) beef broth (low-sodium recommended)
  • 2-3 chipotle peppers in adobo sauce, diced (adjust to taste)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and sauté for an additional minute until fragrant.
  2. Increase the heat to medium-high and add ground beef. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes). Season with salt, pepper, paprika, and cumin.
  3. Stir in diced bell peppers and carrots. Cook for another 5-6 minutes until just tender.
  4. Add diced tomatoes (with juice), black beans, beef broth, and chipotle peppers. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes, stirring occasionally.
  6. Check the seasoning and adjust with more salt, pepper, or chipotle if desired.
  7. Ladle into bowls and garnish with fresh cilantro if using.