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 American-style soup combines satisfying protein and fiber-rich beans with robust seasonings, making it an ideal dish for a cozy dinner or meal prep.
Ingredients
Meat and Oil
- 1 lb ground beef
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Beans and Tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
Liquids and Spices
- 4 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Garnishes
- Shredded cheddar cheese, for garnish
- Green onions, for garnish
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions and garlic: Cook the diced onion until softened and translucent, then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Brown the beef: Add the ground beef to the pot, breaking it apart and cooking until fully browned and no longer pink, ensuring it is cooked evenly.
- Add spices: Stir in the chili powder, cumin, and smoked paprika to coat the beef and develop the soup’s bold flavors.
- Add beans, tomatoes, and broth: Pour in the drained kidney and black beans, diced tomatoes, and beef broth; stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes to meld flavors and thicken slightly.
- Season to taste: Taste the soup and add salt and black pepper as needed to enhance the overall flavor profile.
- Serve and garnish: Ladle the chili soup into bowls and top with shredded cheddar cheese and chopped green onions for added richness and freshness.
Notes
- Add jalapeños for extra heat if you prefer a spicier soup.
- This chili soup freezes well for up to 3 months; store in airtight containers and thaw thoroughly before reheating.
- Serve alongside cornbread or crusty bread to complete the meal and soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
