Ingredients:
1 pound ground beef
2 cans (14.5 ounces each) chicken broth
1 can (14.5 ounces) diced tomatoes
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice
In a skillet over medium heat, cook beef until no longer pink; drain well. Transfer to a slow cooker. Add the next 11 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
1 pound ground beef
2 cans (14.5 ounces each) chicken broth
1 can (14.5 ounces) diced tomatoes
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice
In a skillet over medium heat, cook beef until no longer pink; drain well. Transfer to a slow cooker. Add the next 11 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.