Warning: This soup is can’t stop eating addicting. Whenever I make this recipe I find myself going back for thirds and fourths even though I’m stuffed because it’s that good! To be fair, I’m sort of known as a soup girl by my friends because from the ages of 22-25 almost every day I ate soup for dinner. My soup of choice was store bought chicken corn chowder or baked potato soup, and it never got old. My maid of honor even mentioned in her toast at our wedding how the only time she saw me in the kitchen was to heat up a bowl of soup!
I’ve since expanded my dinner selections after realizing my body isn’t going to be able to sustain living on this nutritionally lacking meal plan. In fact my eating habits were (and often still are) similar to a child on Halloween night – lots of sugar. I think the problem started in my upbringing and can be narrowed down to my mom’s love of candy. Growing up, we always had a bowl of M&M’s out on the counter, our own designated candy drawers, a candy dispenser on the wall, an abundance of homemade cookies, and were like celebrities at the local candy store that we frequented at least once a week. These habits I’ve carried throughout my entire life, but for the sake of my husband who wasn’t trained to eat this way, I’ve slowly been trying to change my habits. There’s no way I’m cutting out candy anytime soon, so the first option has been to change my dinner meals.
I love this chili soup because it makes a huge batch you can eat all week, and it contains vegetables without feeling like I’m eating vegetables (you know what I’m talking about). Also, since it’s homemade, the soup doesn’t contain a bunch of preservatives and things you would find in store bought soups! It’s healthy, but savory, and perfect for the chilly months!
In an 8 quart pot, cook 2 pounds of ground beef over medium-high heat until the meat is browned and crumbled. I like to use the 90%/10% lean beef. Drain the fat and set aside the cooked meat in a separate bowl for later.
In the same pot, over medium-low heat add 1 tablespoon of olive oil and 1 sweet yellow onion, chopped. While the onion starts to cook, mince 4 cloves of garlic, stirring the pot occasionally. When the onions have been cooking for 3-4 minutes, add the garlic into the pot and cook until the onions are translucent. If you add the garlic and onions at the same time, the garlic may burn before the onions have fully cooked.
Next, add the following into the pot:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 jalapeno, finely chopped
1 cup of frozen corn kernels
On medium-low heat, cook the added ingredients for 5 minutes until softened.
Now to add the game changing ingredient that makes this recipe so tasty – 3 tablespoons of Ancho Chili Seasoning from Salt Sisters. This seasoning is available for purchase on their website, but if you live in the Seattle area you can find it at the Salish Lodge store at Snoqualmie Falls. This store is full of so many cute and unique items, and I always find myself purchasing gifts for friends or myself with each visit!
Stir the seasoning until all the vegetables have been coated, and then add the following:
28-oz. can of diced tomatoes, undrained
6-oz. can of tomato paste
15-oz. can of black beans, drained and rinsed
15-oz. can of great northern beans, drained and rinsed
15-oz. can of pinto beans, drained and rinsed
32-oz. box of low sodium chicken stock
32-oz. box of low sodium beef stock
Simmer for 15 minutes on medium-low heat, stirring occasionally. Finally, add the cooked beef to the pot and simmer for an additional 5 minutes. Sample the soup and add additional seasoning if needed. I tend to add an additional tablespoon for extra flavor and a dash of salt.
Serve with shredded cheddar cheese and a dollop of Greek yogurt or sour cream. Enjoy!
Best Ever Chili Soup
- 2 pounds of ground beef
- 1 tablespoon extra-virgin olive oil
- 1 sweet yellow onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 jalapeno, finely chopped
- 1 cup of frozen corn kernels
- 3 tablespoons of Salt Sisters Ancho Chili Seasoning
- 28-oz. can of diced tomatoes, undrained
- 6-oz. can of tomato paste
- 15-oz. can of black beans, drained and rinsed
- 15-oz. can of great northern beans, drained and rinsed
- 15-oz. can of pinto beans, drained and rinsed
- 32-oz. box of low sodium chicken stock
- 32-oz. box of low sodium beef stock
- Optional: Shredded cheese, Greek yogurt, and sour cream for topping.
- In an 8 quart pot, cook ground beef over medium-high heat until browned and crumbled. Drain the fat and transfer meat to a separate bowl.
- Add olive oil to the pot. Over medium-low heat add onions, stirring occasionally for 3 minutes. Add garlic to the pot and cook until the onions are soft and translucent.
- Add the red pepper, yellow pepper, orange pepper, jalapeno and corn, and cook to soften, stirring occasionally (about 5 minutes).
- Add the Ancho Chili Seasoning to the pot. Stir to coat the vegetables in the seasoning.
- Over medium-low heat, add the diced tomatoes, tomato paste, beans, and both stocks. Simmer for 15 minutes.
- Add cooked meat to the pot and simmer for 5 minutes.
- Taste and adjust seasoning accordingly. Serve alongside shredded cheese, Greek yogurt, or sour cream for toppings.