Beefy Veggie Soup

For those of you preparing for the snowpocalypse, check out this warm and yummy recipe:

1 lb. lean ground beef
1 medium red onion, chopped
2 cans (16 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (8 ounces) corn
2 cups sliced carrots
1 cup red pepper, chopped
3 tablespoons chili powder
2 beef buillon cubes
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water

1. In a skillet, cook beef until meat is no longer pink; drain. Transfer to a large slow cooker. Add all ingredients, mix well.
2. Cook and cover for 6 to 8 hours. Serve garnished with shredded cheddar cheese and crushed tortilla chips if desired.