1 pound lean ground beef
1 yellow onion, chopped
1 teaspoon salt
1 cup black pepper
5 yellow gold potatoes, peeled and diced
2 cups beef broth
6 cups water
1 can (15 oz.) chili beans with liquid
1 can (15 oz.) pinto beans, drained
1 can (14.5 oz.) diced tomatoes with liquid
1 can (8 oz.) tomato sauce
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (14.5 oz.) Libby's Cut Green Beans, drained
1. Heat large pot over medium-high, add ground beef and onion. Sprinkle with salt and pepper; break up meat and cook until no longer pink, around 5 minutes.
2. Add potatoes, broth, water, chili beans, pinto beans, tomatoes, tomato sauce, cumin, chili powder, and garlic powder. Bring to boil. Reduce heat to simmer and cook 15 minutes.
3. Stir in corn, carrots and green beans. Serve with your favorite taco toppings!