Simple Chili Soup recipe


  • 1 tablespoon olive oil
  • 2 cans S&W Chile Beans with juice (not Chipotle)
  • 2 cans S&W Kidney Beans, drained and rinsed
  • 2 cans S&W Italian Stewed Tomatoes
  • 1 64-ounce container Campbell Tomato Juice
  • 3-4 tablespoons chili powder (I used Spice Island)
  • 3 tablespoons ancho chili powder (I used Penzeys)
  • 1 large onion ½-inch dice
  • 1 pound ground beef
  • 1 green pepper, ¼-inch dice
  • 1 tablespoon + 1 teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon crushed red pepper flakes
  • 1/8 teaspoon cinnamon, optional
  • minute pinch ground cloves, optional

Cooking Instructions

In a large oven, heat the olive oil over medium high heat. Add the diced onion and cook until slightly browned.

Add the ground beef, breaking up with a large spoon into small pieces until meat has lost its raw color.

Add the diced green pepper, the Chile Beans with its juice, and the drained and rinsed Kidney Beans.

Place a strainer over the pot and dump in the two cans of stewed tomatoes. Shake the strainer to get all the juice into the pot. Leaving the strainer over the pot, cut the tomatoes into bite-sized pieces and add them to the meat/bean mixture. Discard the celery and other bits in the strainer.

Shake the container of tomato juice thoroughly, then add about ¾ of the container to the pot. Check the ratio of liquid to solids and add more tomato juice if desired.

Add the chili powders, salt, sugar, red pepper flakes, and the cinnamon and cloves if using, to the soup. Simmer uncovered for 30 minutes to blend the flavors.

Taste and adjust the chili powders and salt if needed.

Serve. Garnish with cheese, onions or cilantro if desired.

19 Mar 2011     1618 views     NON-Vegetarian       Soups > Chilli

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