Chili Soup
This Chili Soup takes the rich flavors of Classic Chili recipes and gives them a lighter, soup-like feel that’s perfect for any time of the year!
Looking for more delicious soup recipes? Try these soups: Cowboy Soup, Easy & Quick Chicken Noodle Soup, or Pasta e Fagioli Soup (Olive Garden).
It’s loaded with all the good stuff like ground beef, beans, and spices, but with a lighter, soup-like feel. Perfect for those chilly nights when you want something hearty and warm but not too heavy! It’s my new favorite way to eat chili! It’s an easy recipe the whole family will love!
Save this Recipe for later!
We'll email this recipe to you, so you can come back to it!
This homemade chili is packed with chili powder, kidney beans, and ground beef for a family favorite that’s loaded with great flavor. It’s the perfect meal for those cold winter months and makes for an easy weeknight meal. Using simple ingredients like canned tomatoes, black beans, and a mix of fresh veggies, this easy chili recipe is perfect for feeding the whole family! You can make this on the stovetop, in a slow cooker, or even in an Instant Pot for a quick, hearty meal. It’s perfect for meal prep, and chili freezes well for later!
I never thought of having chili as a soup, but now I’m hooked! I’ve always loved soups, and the extra broth in this chili soup gives it a whole new twist. Chili wasn’t always my favorite since it’s usually too meaty for me, but the extra liquid in this version balances everything out perfectly. It’s comforting, hearty, and perfect for anyone who loves a good soup!
What you’ll love about this Chili Soup Recipe:
Recipe Ingredients
You’ll need the following ingredients to make delicious homemade chili recipes:
- Ground beef- I used 80/20 fat ratio, but lean ground beef works great as well.
- Onion
- Garlic
- Red bell pepper
- Tomatoes- Crushed tomatoes add a nice, thick texture to the soup, but you can substitute diced tomatoes for a chunkier consistency.
- Kidney beans
- Black beans
- Beef broth
- Chili powder
- Ground cumin
- Dried oregano
- Paprika
- Salt
- Pepper
- Corn- I like to use frozen corn, but canned corn works just as well.
- Tomato paste
- Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Green onions
INGREDIENT NOTES:
- Ground beef: You can substitute ground turkey if you prefer a lighter option.
- Bell peppers:You can use a green bell pepper instead of red.
- Tomato Paste: You can substitute with tomato sauce if needed. Use about 1/4 cup of tomato sauce for every 2 tablespoons of tomato paste and simmer a bit longer if you need to thicken the soup.
HOW TO MAKE HOMEMADE CHILI STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a large pot or Dutch oven, brown ground beef over medium heat.
STEP 2: Add onion, garlic, and bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
STEP 3: Stir in crushed tomatoes, kidney beans, black beans, and beef broth.
STEP 3: Add chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well.
STEP 4: Bring the soup to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
STEP 5: Add frozen corn and tomato paste. Simmer for an additional 15 minutes.
STEP 6: Serve hot with desired toppings.
PRO TIP:
For a richer flavor, let the soup simmer longer than an hour. The longer it cooks, the more the flavors blend together.
Storage and Reheating
Storage: Store leftover chili in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat on the stove top over medium heat, or microwave individual portions for 1-2 minutes until warmed through.
Freezing: Chili freezes wonderfully! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Additions & Substitutions
ADDITIONS:
- Fresh veggies: Add diced zucchini, carrots, or mushrooms for extra texture.
- Spicy kick: Stir in diced jalapeños or a pinch of chili pepper for more heat
SUBSTITUTIONS:
- Ground beef: Try using ground turkey for a lighter version.
- Beans: Swap out for navy beans, red beans or any type of beans you prefer.
FAQs about this Classic Chili Recipe:
What Can I Serve with this Chili Soup?
This homemade chili is perfect with a side of homemade cornbread, or you can serve it with corn chips for some extra crunch. I’ve even served it over white rice for a complete meal. Top with your favorite toppings like sour cream, cheese, and green onions.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Chili Soup Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Chili Soup
Equipment
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 2 tablespoons tomato paste
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat.
- Add onion, garlic, and bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
- Stir in crushed tomatoes, kidney beans, black beans, and beef broth.
- Add chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Add frozen corn and tomato paste. Simmer for an additional 15 minutes.
- Serve hot with desired toppings.
