Slow-Cooker Chili Soup
A hearty slow-cooker chili soup with tender beef, beans, and bold spices, perfect for comforting family dinners or gatherings with rich flavors and easy preparation.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 1/2 lb. boneless beef round steak ⓘ
- 1 c. chopped onions ⓘ
- 1 c. chopped green bell pepper ⓘ
- 1 c. chopped carrots ⓘ
- 4 tsp. chili powder ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/4 tsp. ground red pepper ⓘ
- 1/4 tsp. pepper ⓘ
- 1 c. water ⓘ
- 2 (14.5 oz.) cans diced peeled tomatoes ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 1 (15.5 oz.) can dark red kidney beans ⓘ
- 1 (15.5 oz.) can light red kidney beans ⓘ
Instructions
- Heat oil in a large skillet over medium-high heat until hot. Add beef and onions; cook and stir until beef is browned.
- In the slow cooker, combine browned beef and onions with all remaining ingredients except beans; mix well.
- Cook on high setting for 1 hour.
- Reduce heat to low; cook for 4 to 5 hours or until beef and vegetables are tender.
- Stir in beans; cook for an additional 30 to 45 minutes or until thoroughly heated.
Tips & Substitutions
For a deeper flavor, consider adding diced jalapeños or a splash of Worcestershire sauce. You can substitute the beef with ground turkey for a lighter option or use canned black beans instead of kidney beans for a different taste. If you prefer a thicker chili, mash some of the beans before adding them to the soup.
Serving Suggestions
Serve this hearty chili soup with cornbread or crusty bread for a fulfilling meal. Top with shredded cheese, sour cream, or fresh cilantro for added flavor. It pairs beautifully with Beer Hall Pie for a comforting dinner experience. Consider serving with a side salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating in short bursts and stirring in between to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Slow-Cooker Chili Soup contains roughly 836 calories, with 26g protein, 147g carbohydrates, and 21g fat. It is an excellent source of vitamin A (252% of the Daily Value), vitamin C (220% of the Daily Value), and dietary fiber (119% of the Daily Value). Note that it is relatively high in sodium, at 1656mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili soup ahead of time?
Absolutely! This chili soup actually tastes better the next day as the flavors meld together. You can prepare it a day in advance, let it cool, and store it in the refrigerator. Just reheat it on the stove or in the microwave before serving.
How can I make this chili soup spicier?
To add more heat, increase the amount of chili powder or ground red pepper. You could also add diced fresh jalapeños or a few dashes of hot sauce. Adjust according to your spice preference to ensure a perfect kick.
Can I freeze the leftovers?
Yes, you can freeze this chili soup! Allow it to cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).