Ingredients
1 pound lean ground beef (90% lean)2 cans (14-1/2 ounces each) chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained8 green onions, thinly sliced3 medium carrots, thinly sliced2 celery ribs, thinly sliced2 garlic cloves, minced1 tablespoon sugar1-1/2 teaspoons dried basil1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon chili powder2 cans (15 ounces each) black beans, rinsed and drained1-1/2 cups cooked rice
Preparation
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
