Hearty and Delicious Beefy Chili Soup
Warm, comforting, and packed with bold flavors, this Hearty and Delicious Beefy Chili Soup is the ultimate cold-weather meal. Loaded with seasoned ground beef, a medley of vibrant bell peppers, hearty kidney and black beans, and a rich tomato-based broth, this chili soup strikes the perfect balance between savory and satisfying. The blend of chili powder, cumin, and paprika infuses each spoonful with smoky, spiced goodness, while optional garnishes like sour cream, shredded cheddar, and fresh cilantro add a touch of creamy indulgence and freshness. Ready in just an hour, this one-pot wonder is perfect for family dinners or game-day gatherings, offering a bowlful of warmth that everyone will love.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned tomato sauce
- 2 cups beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- optional sour cream (for garnish)
- optional shredded cheddar cheese (for garnish)
- optional chopped fresh cilantro (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.
Add the diced onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in chili powder, ground cumin, paprika, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the canned diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Stir in the kidney beans and black beans. Simmer for an additional 10-15 minutes to heat through and allow the flavors to meld together.
Taste and adjust seasonings if necessary.
Serve the chili soup hot in bowls, garnished with sour cream, shredded cheddar cheese, and/or chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1125 mg | 24% | |
*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.
