Santa Fe Stew

1 1/2 lb. ground beef

1-2 large chopped onion

6  large carrots chopped

1 tsp. chili powder

2 tsp. ground cumin

1 tsp. black pepper

1/2 tsp. ground red pepper (I use pepper flakes)

2 Tbs. Italian Seasoning

1 can black beans, unrinsed

1 can kidney or pinto beans, unrinsed

1 can cannellini beans, unrinsed

1 can (14.5 oz.) petite diced tomatoes w/ chilies (okay if you can't find them with chilies)

3 cans (14.5 oz) cans petite diced tomatoes

1 1/2 cups frozen corn

2 cups chicken broth 

1. Coat large soup pot with cooking spray.  Cook beef until lightly browned, about 8 min.  Add onions and carrots.  Cook 5 min. longer.

2.  Stir in chili powder, cumin, peppers, italian seasoning, beans, tomatoes, corn and broth.

3.  Simmer 1-2 hours, uncovered.  If your mixture is too thick add more chicken stock.  (I usually do.)  

4.  Serve over rice.

This soup is great and easy to make and my kids actually eat this.  It makes quite a bit so if there are only a few of of you it freezes really well.  Do not freeze with rice though.  Rice gets too mushy.