In a large skillet over medium heat, brown the ground beef, breaking it into crumbles. Cook until fully browned, about 8–10 minutes. Drain excess grease.

In a 6-quart crock pot, layer the cooked ground beef at the bottom. Next, add the potatoes, celery, and white onion. Scatter the red kidney beans and corn over the top.

Pour in the Campbell's Tomato Soup and diced tomatoes with their juice. Stir the ingredients together to ensure even coating.

Sprinkle in the garlic powder, chili powder, salt, and pepper. Cover the crock pot and cook on low for 6 to 8 hours.

Check the consistency. If too thick, stir in a splash of water or broth. Serve warm, topping with optional garnishes.

Let leftovers cool before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for longer storage.