This hearty, one-pot soup builds deep flavor from browned ground beef, sweet red bell pepper, and a bold blend of cumin, chili powder, smoked paprika, and a hit of cayenne. Diced and crushed tomatoes simmer together with chicken broth and sweet corn kernels until the broth turns rich and slightly thickened, giving you a chunky, satisfying bowl in under 40 minutes. Garlic-infused oil keeps every bite full of savory depth without needing a single fresh clove. A bright squeeze of lime and a scatter of fresh cilantro and scallions at the end wake everything up and add a fresh, zesty finish. It's an easy weeknight dinner that reheats beautifully, and it's a solid choice to add to your dairy free rotation.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
Add the diced red bell pepper and the green scallion tops to the pot. Cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.
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