- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (16 ounce) can baked beans, undrained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can butter beans, rinsed and drained
- 1 (14.5 ounce) can beef broth
- 1 (11 ounce) can whole kernel corn, undrained
- 1 (10.5 ounce) can condensed vegetable soup, undiluted
- 1 (6 ounce) can tomato paste
- 1 medium green pepper, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on low for 5 hours or until vegetables are tender.