Description
Packed with ground beef, hearty beans, tomatoes, and bold spices, this beef and bean chili soup is a filling and flavorful meal that’s perfect for chilly evenings. This comforting soup combines rich flavors and protein-packed ingredients to create an easy-to-make dish that satisfies and warms you up.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth
Spices and Garnish
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Shredded cheddar cheese, for garnish
- Chopped green onions, for garnish
Instructions
- Heat Olive Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering to prepare for sautéing the vegetables.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it apart with a spoon, until fully browned and no longer pink.
- Add Spices: Stir in the chili powder, cumin, and smoked paprika to coat the beef and vegetables evenly. This step builds the soup’s signature bold flavor.
- Add Beans, Tomatoes, and Broth: Pour in the drained kidney beans, black beans, diced tomatoes with their juices, and 4 cups of beef broth. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently uncovered for 25 to 30 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Season to Taste: Taste the chili soup and season with salt and black pepper as preferred to enhance the overall flavor.
- Serve with Garnishes: Ladle the hot soup into bowls and top with shredded cheddar cheese and chopped green onions for added richness and freshness.
Notes
- Add chopped jalapeños for an extra spicy kick if desired.
- This soup freezes well for up to 3 months—cool completely before storing in airtight containers.
- Serve with cornbread or crusty bread for a complete and hearty meal experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
