Jessica over at Turkey Cookies is launching a Monday soup swap to kick-off autumn! As soup is one of my favorite things, I thought I'd join in.Now, chili isn't necesarily one of my favorite soups, but my husband loves it and this version is quite easy. Add sour cream and shredded cheddar to your bowl, and it's downright delicious.
First:
Brown 1 lb. or so of ground beef. I add a diced onion. Sprinkle to taste with salt, pepper, and garlic powder. Drain fat.
Then, add one can diced tomatoes, one can tomato sauce, one can each pinto and Great Northern beans (rinsed and drained), and a carton of broth (pictured above.) At this point, I also shake in chili powder, paprika, and a bit of cumin (sorry not to be more specific; I rarely measure when I make soup!) Add a little water if you want it thinner. Let simmer for 45 minutes or so, and it should be ready. Enjoy!
4 comments:
We eat lots of chili in the fall....but I've never tried the easy version before. It has always been the all day effort with the dry beans...This will be a nice change of pace, especially for our halloween party! I think I'll try it :)
That sounds scrumptious! I've been making many variations of vegan bean or squash soups this past month...but why not have some meat in one!
I joined the soup swap too and even made some this weekend (wild rice with veggies). Need to post about it soon! What is it with husbands and chilli because mine loves it too, lol!
a.
We love, LOVE chili in our house...for years I made it with tofu instead of ground turkey and not a soul knew the difference. This sounds like a great new recipe to try! Thanks so much for joining in the Soup Swap!
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