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!
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.
Notes
Pro Tip: For a richer flavor, let the soup simmer longer than an hour. The longer it cooks, the more the flavors blend together.
Nutrition
Calories: 254kcalCarbohydrates: 11gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1124mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 1672IUVitamin C: 29mgCalcium: 49mgIron: 3mg
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