Meat and Potato Chili Soup
Cozy up with a bowl of hearty, flavor-packed Meat and Potato Chili Soup, a comforting one-pot meal that brings classic chili flavors to a warming soup format. Made with tender chunks of potatoes, savory ground beef, vibrant red bell pepper, and wholesome kidney beans, this recipe is elevated with a perfectly balanced blend of chili powder, cumin, and paprika for a rich, aromatic kick. Simmered with juicy canned tomatoes and beef broth, this soup achieves a thick, satisfying texture perfect for chilly evenings or casual family dinners. Ready in just over an hour, this six-serving dish is a breeze to prepare and can be customized with toppings like shredded cheese, sour cream, or fresh cilantro for added indulgence. Whether you're craving a hearty meal or searching for an easy chili-inspired soup, this recipe is destined to become a weeknight favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium potatoes
- 1 large onion
- 1 large red bell pepper
- 3 units garlic cloves
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Peel and dice the potatoes into bite-sized cubes and set aside.
Finely chop the onion, red bell pepper, and garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Add the onion, red bell pepper, and garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced potatoes, canned diced tomatoes (with juice), kidney beans (drained and rinsed), and beef broth to the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 40-45 minutes, or until the potatoes are tender and the soup is slightly thickened.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot in bowls with your choice of toppings, such as shredded cheese, sour cream, or chopped fresh cilantro.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 8634 mg | 375% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 46.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 8872 mg | 189% | |
*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.
