Ground beef gets browned off with garlic-infused oil and a hit of cumin, chili powder, smoked paprika, and cayenne, building deep, smoky flavor from the very first step. Diced red bell pepper and scallion greens soften right into the pot before diced tomatoes, crushed tomatoes, and a big pour of chicken broth turn everything into a hearty, simmering soup. Sweet corn kernels add pops of texture, and a slow 20-minute simmer melds the broth into something rich and deeply savory rather than thin or watery. Ladle it up with shredded cheddar, a squeeze of lime, and fresh cilantro for a finishing touch of brightness against all that smoky spice. It's a one-pot dinner that comes together fast but tastes like it simmered all afternoon, and it's a solid pick for a gluten free dinner 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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