Description
This Spicy Chili Con Carne Soup With Beans is a warm and hearty dish perfect for cold evenings. Packed with rich flavors and a satisfying texture, it’s sure to fill your belly and warm your soul.
Ingredients
Scale
- 1 lb (450 g) ground beef (80% lean)
- 1 lb (450 g) ground beef
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium carrot, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 4 cups beef broth (low-sodium if preferred)
- 1 tablespoon olive oil
- Chopped fresh cilantro (for garnish, optional)
- Sour cream (for garnish, optional)
- Shredded cheese (Cheddar or Monterey Jack, for garnish, optional)
- Sliced jalapeños (for garnish, optional)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 lb of ground beef and cook for about 5-7 minutes until browned and cooked through, breaking it up with a wooden spoon into even pieces.
- Once the meat is cooked, add 1 diced onion, 2 minced garlic cloves, 1 diced green bell pepper, 1 diced red bell pepper, 1 diced carrot, and 2 diced celery stalks. Sauté everything together for another 5-7 minutes until the vegetables are soft and the onions are translucent.
- Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of cayenne pepper, and salt and black pepper to taste into the pot. Stir well and let the spices toast for about 2 minutes until fragrant.
- Now add 1 can (14.5 oz) of diced tomatoes (and optionally, 1 can (4 oz) of diced green chilies) and stir well. Let the mixture simmer for 2-3 minutes.
- Pour in 4 cups of beef broth (low-sodium if desired) along with 1 can (15 oz) of kidney beans and 1 can (15 oz) of black beans. Stir everything together and bring the soup to a boil.
- Once the soup is boiling, reduce the heat and let it simmer gently for 30-40 minutes to allow the flavors to meld. Stir occasionally to prevent sticking at the bottom.
- Taste the soup and adjust the seasonings to your liking. If you want more heat, add more cayenne pepper.
- Serve the soup hot in bowls and garnish as desired with fresh cilantro, sour cream, shredded cheese, or jalapeños.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Avoid common mistakes by ensuring the meat is well browned for maximum flavor. Use a large, heavy pot or Dutch oven for even heat distribution. Experiment with spices to find the perfect balance of heat and flavor. For a more intense flavor, toast the spices for 10-15 minutes before adding liquids. If you have time, let the soup sit in the fridge overnight for even better flavor.