In a 5.5 quart stock pot over medium heat, add the extra virgin olive oil, diced white onion and red pepper and season with sea salt and black pepper. Cook until the onions are translucent for about 3-5 minutes.
Using a garlic press to mince the garlic cloves, add to the stock pot and continue to cook for 1 minute.
Add the ground beef and brown thoroughly for an additional 4-6 minutes.
To the stock pot, add the 2 tablespoons of homemade taco seasoning along with the drained black beans, pinto beans, tomato puree, diced tomatoes and frozen corn. Mix until well combined.
Add in the chicken broth and filtered water and stir again until well combined. Bring the stock pot to a boil and then cover and simmer over low heat for 20-30 minutes.
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Ground beef – We love using ButcherBox for our grass fed, grass finished beef. You can use any local ground beef, just look for 90/10 or 93/7.
Black and pinto beans – Always look for organic and bpa-free cans. Also, if you don’t have or like one of these types of beans, then add in 2 of the other. For example, if you don’t like black beans, add in 2 cans of pinto!