Chili Soup Recipe
Chili Soup Recipe
Table of Contents
Chili Soup Recipe
This Chili Soup Recipe is the perfect combination of a rich, savory chili and a comforting soup, packed with hearty ingredients like ground beef, kidney beans, tomatoes, and a perfect blend of spices. Whether you’re serving it on a chilly evening or looking for a dish to feed a crowd, this chili soup will become a favorite. It’s easy to make, delicious, and customizable to your taste.
Description:
Looking for a hearty and satisfying meal that will warm you up and satisfy your taste buds? Look no further than this Chili Soup Recipe Combining the best elements of a chili and a soup, this dish brings together tender meat, zesty spices, and a rich, flavorful broth. It’s perfect for cozy nights or when you need a filling meal that everyone will love.
This Chili Soup recipe features ground beef as the base, but you can easily swap it for turkey, chicken, or even a plant based protein for a vegetarian version. The soup is packed with kidney beans, black beans, and diced tomatoes, creating a perfect balance of protein, fiber, and vegetables. The blend of spices includes chili powder, cumin, paprika, and a touch of cayenne pepper for a subtle heat. The result is a thick, flavorful broth that’s both comforting and satisfying.
It’s not just about the ingredients it’s also about how you make the chili soup. This Chili Soup Recipe uses a one pot method, which makes cleanup a breeze. The flavors develop slowly as it simmers, resulting in a soup that’s rich, hearty, and full of depth.
This Chili Soup Recipe is perfect for a weeknight dinner, and it also makes excellent leftovers. The longer it sits, the better the flavors meld together, making it a fantastic option for meal prep. You can serve it with toppings like shredded cheese, sour cream, chopped green onions, and tortilla chips for added texture and flavor.
You can also adjust the level of spiciness in this chili soup recipe by varying the amount of chili powder or adding some diced jalapeños for an extra kick. Whether you like it mild or spicy, this chili soup is sure to be a crowd pleaser.
Ingredients:
- 1 lb ground beef (or turkey, chicken, or plant based protein)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional for spice)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp brown sugar (optional, balances acidity)
- Toppings (optional): shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
Instructions:
- Cook the Ground Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat, if necessary. - Sauté the Vegetables:
Add the chopped onion and minced garlic to the pot with the beef. Cook for 3-5 minutes, or until the onion is soft and translucent. - Add the Spices:
Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to allow the spices to toast and become fragrant. - Add the Beans and Tomatoes:
Add the kidney beans, black beans, diced tomatoes, and tomato paste to the pot. Stir everything together to combine. - Add Broth and Simmer:
Pour in the beef broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30-45 minutes, stirring occasionally. The soup should thicken, and the flavors will deepen as it cooks. - Adjust Seasoning:
Taste the soup and adjust seasoning, adding salt, pepper, or additional chili powder to your liking. If you like a slightly sweeter chili, you can stir in 1 tablespoon of brown sugar to balance the acidity of the tomatoes. - Serve:
Ladle the chili soup into bowls and serve with your choice of toppings, such as shredded cheddar cheese, a dollop of sour cream, chopped green onions, and a side of tortilla chips. - Enjoy!
This chili soup is best enjoyed hot, but it also stores well in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.
Notes:
- Spice Level: Adjust the heat to your preference by increasing or decreasing the cayenne pepper or adding chopped jalapeños.
- Vegetarian Version: Substitute the ground beef with plant based protein or additional beans for a vegetarian chili soup.
- Storage: This chili soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Serving Tips: Serve with warm cornbread, crackers, or a side salad for a complete meal. You can also use this chili soup as a filling for tacos or a topping for baked potatoes.
Chili Soup Recipe
Ingredients
- 1 lb ground beef or turkey, chicken, or plant based protein
- 1 large onion chopped
- 3 cloves garlic minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes, with juice
- 1 can 6 oz tomato paste
- 4 cups beef broth or vegetable broth for a vegetarian version
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper optional for spice
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp brown sugar optional, balances acidity
- Toppings optional: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat, if necessary.
- Add the chopped onion and minced garlic to the pot with the beef. Cook for 3-5 minutes, or until the onion is soft and translucent.
- Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to allow the spices to toast and become fragrant.
- Add the kidney beans, black beans, diced tomatoes, and tomato paste to the pot. Stir everything together to combine.
- Pour in the beef broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30-45 minutes, stirring occasionally. The soup should thicken, and the flavors will deepen as it cooks.
- Taste the soup and adjust seasoning, adding salt, pepper, or additional chili powder to your liking. If you like a slightly sweeter chili, you can stir in 1 tablespoon of brown sugar to balance the acidity of the tomatoes.
- Ladle the chili soup into bowls and serve with your choice of toppings, such as shredded cheddar cheese, a dollop of sour cream, chopped green onions, and a side of tortilla chips.
- This chili soup is best enjoyed hot, but it also stores well in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.
Notes
- Spice Level: Adjust the heat to your preference by increasing or decreasing the cayenne pepper or adding chopped jalapeños.
- Vegetarian Version: Substitute the ground beef with plant based protein or additional beans for a vegetarian chili soup.
- Storage: This chili soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Serving Tips: Serve with warm cornbread, crackers, or a side salad for a complete meal. You can also use this chili soup as a filling for tacos or a topping for baked potatoes.
