Classic Chili Soup Recipe
Classic Chili Soup Recipe
Table of Contents
Classic Chili Soup Recipe
This classic chili soup recipe is packed with rich flavors, featuring a hearty blend of ground beef, kidney beans, and tomatoes, spiced with chili powder and a hint of cumin. Perfect for chilly days, this chili soup will warm you up and leave you feeling full and satisfied. It’s easy to make, nutritious, and ideal for family gatherings or cozy nights in.
Description:
Looking for a flavorful and easy to make Classic Chili Soup Recipe that brings comfort and warmth to your table? This classic chili soup recipe is a crowd pleaser, combining hearty ingredients like ground beef, kidney beans, and tomatoes with a balanced blend of spices. Whether you’re new to making chili or looking for a tried and true recipe, this Classic Chili Soup Recipe is versatile and can be adjusted to suit different tastes. It’s deliciously thick, perfect with toppings like sour cream, shredded cheese, or fresh cilantro, and pairs wonderfully with crusty bread or cornbread. This recipe serves 6 and is packed with protein, fiber, and essential nutrients to make a satisfying, complete meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or turkey for a lighter version)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional, for extra spice)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes with green chiles
- 2 cups beef broth (or vegetable broth for a vegetarian version)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the onion, bell peppers, and jalapeño if you’re using one. Mince the garlic and have all the spices measured out for easy access.
- Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3–4 minutes. Add the ground beef and cook, breaking it up with a spoon until browned and fully cooked through, about 5–7 minutes. Drain any excess fat.
- Add the Vegetables: Stir in the diced red and green bell peppers and the jalapeño (if using). Sauté for an additional 3 minutes until the peppers start to soften.
- Add the Beans, Tomatoes, and Broth: Stir in the kidney beans, black beans, crushed tomatoes, diced tomatoes with green chiles, and beef broth. Mix well to combine.
- Season the Chili Soup: Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Stir to evenly distribute the spices throughout the soup.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30–45 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and Adjust Seasoning: After simmering, taste the soup and adjust the seasonings as needed. Add more salt, pepper, or chili powder if you prefer a stronger flavor.
- Serve the Chili Soup: Ladle the chili soup into bowls and add your favorite toppings, such as shredded cheddar cheese, sour cream, fresh cilantro, green onions, or sliced jalapeños.
Notes
- Vegetarian Option: Substitute ground beef with a plant based meat alternative or simply omit the meat and add extra beans or vegetables, like corn or zucchini, for a vegetarian chili soup recipe.
- Spice Level: For milder chili, reduce or omit the jalapeño and cayenne pepper. For more spice, add additional cayenne or a dash of hot sauce.
- Thicker Chili Soup: If you prefer a thicker chili, allow the soup to simmer uncovered for the last 15 minutes of cooking time.
- Make Ahead and Storage: Chili soup flavors deepen over time, making it an excellent make ahead dish. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
Classic Chili Soup Recipe
This classic chili soup recipe is packed with rich flavors, featuring a hearty blend of ground beef, kidney beans, and tomatoes, spiced with chili powder and a hint of cumin. Perfect for chilly days, this chili soup will warm you up and leave you feeling full and satisfied. It’s easy to make, nutritious, and ideal for family gatherings or cozy nights in.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 lb ground beef or turkey for a lighter version
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño seeded and finely chopped (optional, for extra spice)
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes with green chiles
- 2 cups beef broth or vegetable broth for a vegetarian version
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the onion, bell peppers, and jalapeño if you’re using one. Mince the garlic and have all the spices measured out for easy access.
- Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3–4 minutes. Add the ground beef and cook, breaking it up with a spoon until browned and fully cooked through, about 5–7 minutes. Drain any excess fat.
- Add the Vegetables: Stir in the diced red and green bell peppers and the jalapeño (if using). Sauté for an additional 3 minutes until the peppers start to soften.
- Add the Beans, Tomatoes, and Broth: Stir in the kidney beans, black beans, crushed tomatoes, diced tomatoes with green chiles, and beef broth. Mix well to combine.
- Season the Chili Soup: Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Stir to evenly distribute the spices throughout the soup.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30–45 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and Adjust Seasoning: After simmering, taste the soup and adjust the seasonings as needed. Add more salt, pepper, or chili powder if you prefer a stronger flavor.
- Serve the Chili Soup: Ladle the chili soup into bowls and add your favorite toppings, such as shredded cheddar cheese, sour cream, fresh cilantro, green onions, or sliced jalapeños.
Notes
- Vegetarian Option: Substitute ground beef with a plant based meat alternative or simply omit the meat and add extra beans or vegetables, like corn or zucchini, for a vegetarian chili soup recipe.
- Spice Level: For milder chili, reduce or omit the jalapeño and cayenne pepper. For more spice, add additional cayenne or a dash of hot sauce.
- Thicker Chili Soup: If you prefer a thicker chili, allow the soup to simmer uncovered for the last 15 minutes of cooking time.
- Make Ahead and Storage: Chili soup flavors deepen over time, making it an excellent make ahead dish. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
