- 1 pound ground beef
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 8 green onions, thinly sliced
- 3 medium carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 cups cooked rice
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 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.