Soupy Chili
A hearty, flavorful chili packed with beef, beans, vegetables, and spices, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Brown ground beef in a large pan and cook with chopped onion and green pepper until vegetables look clear.
- Combine the cooked mixture with tomatoes, tomato sauce, beans, chopped green chilies, water, bouillon cubes, Worcestershire sauce, chili powder, cumin, salt, and pepper in a large pot or crock-pot.
- Bring to a boil, then reduce heat and simmer for at least 4 hours, stirring occasionally.
- Season to taste before serving.
Tips & Substitutions
For a richer flavor, try adding a tablespoon of cumin along with the chili powder. If you prefer a vegetarian version, substitute the ground beef with lentils or your choice of plant-based protein. You can also use fresh tomatoes instead of canned. Adjust the chili powder to your heat preference, and consider adding some corn for sweetness and texture.
Serving Suggestions
Serve the soupy chili in bowls topped with shredded cheese, sour cream, or chopped green onions for extra flavor. It pairs beautifully with cornbread or crusty bread for a hearty meal. Consider serving a side salad for a refreshing contrast. You can also use it as a filling for baked potatoes or in a wrap.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in short intervals until heated through. You can also freeze the chili for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Soupy Chili contains roughly 450 calories, with 22g protein, 46g carbohydrates, and 21g fat. It is an excellent source of protein (45% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (32% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1378mg per serving (60% 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 in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef and sauté the onions and peppers first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a delicious result.
What kind of beans should I use?
You can use any type of canned beans you like, such as kidney beans, pinto beans, or black beans. If you prefer, you can also use dried beans; just be sure to soak and cook them before adding to the chili.
How can I adjust the spice level of the chili?
To adjust the spice level, start with a small amount of chili powder and gradually increase it to your taste. You can also add diced jalapeños or hot sauce for more heat. Conversely, include a bit of sugar to counteract the spice if it becomes too hot.
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).