Crock Pot Cabbage Chili Soup
Warm up your kitchen with this hearty and wholesome Crock Pot Cabbage Chili Soup, a slow-cooked sensation packed with bold flavors and nourishing ingredients. This cozy one-pot meal combines tender ground beef, vibrant cabbage, and a medley of kidney and black beans for a satisfying twist on classic chili. Infused with aromatic spices like chili powder, cumin, and smoked paprika, every spoonful delivers a rich, smoky kick. With its effortless crock pot method, you’ll enjoy a hands-off cooking experience that lets the flavors meld to perfection over low heat. Perfect for busy weeknights or meal prepping, this cabbage chili soup is both comforting and nutrient-packed, making it a must-try for soup enthusiasts and chili lovers alike!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 diced Green bell pepper
- 1 small head, chopped Cabbage
- 28 ounces (canned, with juice) Diced tomatoes
- 15 ounces (canned) Tomato sauce
- 15 ounces (canned, drained and rinsed) Kidney beans
- 15 ounces (canned, drained and rinsed) Black beans
- 3 cups Beef broth
- 2 tablespoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Heat a large skillet over medium heat and add olive oil.
Add ground beef to the skillet and cook until browned, breaking it into smaller pieces with a wooden spoon (about 6-7 minutes). Drain any excess fat and transfer the cooked beef to the crock pot.
In the same skillet, add the diced onion, garlic, and green bell pepper. Sauté for 3-4 minutes until softened, then transfer to the crock pot.
Add the chopped cabbage, diced tomatoes (with juice), tomato sauce, kidney beans, black beans, and beef broth to the crock pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper.
Mix all the ingredients in the crock pot to combine evenly.
Cover the crock pot with the lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage is tender and the flavors are well-blended.
Taste and adjust the seasonings with additional salt or spices as needed.
Serve hot and enjoy with optional garnishes like shredded cheese, sour cream, or chopped cilantro.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1201 mg | 26% | |
*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.
