Chili Beef Soup
Warm up your soul with this hearty and flavor-packed Chili Beef Soup! Featuring tender ground beef, a medley of vibrant bell peppers, and a robust blend of chili powder, cumin, and smoked paprika, this soup delivers a rich and smoky kick. Loaded with wholesome beans, sweet corn, and simmered in a beef broth base with diced tomatoes, it’s the ultimate comfort food that’s both filling and satisfying. Ready in under an hour with just 15 minutes of prep, this easy chili soup is perfect for weeknight dinners or cozy gatherings. Finish with optional garnishes like shredded cheddar, sour cream, and fresh cilantro for a bowl of pure comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 4 cups beef broth
- 1 15-ounce can diced tomatoes, with juices
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove any excess grease from the pot.
Add the diced onion and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the peppers begin to soften.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes. Stir well to evenly coat the vegetables and beef with the spices.
Pour in the beef broth and diced tomatoes (with their juices). Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes, uncovered, allowing the flavors to meld together.
Stir in the kidney beans, black beans, and frozen corn. Simmer for an additional 10 minutes.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro, shredded cheddar cheese, and/or sour cream, if desired.
Serve hot and enjoy your comforting Chili Beef Soup!
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 7220 mg | 314% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 47.3 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1427 mg | 110% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6314 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
