Ground beef gets browned and crumbled until deeply savory, then simmered with fire-roasted tomatoes, a kick of diced tomatoes and green chiles, black beans, kidney beans, and sweet corn kernels for a hearty, chili-adjacent bowl that's packed with texture in every spoonful. Onion, bell pepper, and garlic build a fragrant base, while a rich chicken broth ties everything together into a thick, slightly smoky soup that only gets better the longer it simmers. This one-pot dinner comes together in under 40 minutes and is endlessly customizable at the table with sour cream, shredded cheddar, fresh cilantro, and a squeeze of lime. It's a cozy, crowd-pleasing weeknight staple that reheats beautifully for lunch the next day. With its straightforward mix of beans, vegetables, and broth, this soup is a solid pick for a gluten free dinner rotation.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7ā8 minutes, reaching an internal temperature of 160Ā°F (71Ā°C). Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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