There’s just something about a bowl of chili that feels like a hug from the inside out. But when you give it a little extra broth, it transforms into Chili Soup – cozier, lighter, yet just as bold in flavor. This isn’t just another recipe; it’s a mood-lifter in a bowl.

Think of it as chili’s cousin who loves long walks in cool weather and believes food should be warming, hearty, but still easygoing. You get the beans, the beef, the kick of spices – but also the gentle slurp of soup. Comfort at its best, right?

Best Time to Serve This Dish

Chili Soup shines during crisp autumn evenings when sweaters finally return. It’s also the kind of meal that gets a standing ovation at family get-togethers, game nights, or anytime you need to feed a hungry crowd without fuss.

It’s not bound to cold weather, though – this lighter, brothier version means you can enjoy it year-round. Summer rainstorms, busy weeknights, or lazy Sundays all find a friend in this pot.

Ingredients Needed for the Recipe

• 1 pound ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 4 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn
• 2 tablespoons tomato paste

Every ingredient here plays a role – the beef for heartiness, beans for texture, and those fragrant spices bringing personality. Even the corn adds a hint of sweetness that balances the spice just right.

Ingredient Substitutions

No red bell pepper? A green one will do fine. Want a lighter version? Swap the beef for ground turkey or chicken. Beans are versatile, too – pinto, navy, or even great northern beans can step in smoothly.

For thicker consistency, use diced tomatoes instead of crushed. Or if tomato paste is missing, a splash of tomato sauce simmered down will get you that deep base. The beauty of chili soup? It bends to meet your pantry.

How to make Classic Chili Soup?

Step 1: Brown the Meat

In a large Dutch oven or heavy pot, cook the ground beef over medium heat until nicely browned. Don’t rush this step – browning adds layers of flavor that you’ll taste in the final spoonful.

Step 2: Add Aromatics

Stir in onion, garlic, and bell pepper. Cook for about 5 minutes, until everything softens and your kitchen smells like comfort itself. This is where the base starts to sing.

Step 3: Build the Body

Pour in crushed tomatoes, both beans, and beef broth. Now the pot starts looking like a proper soup, generous and hearty. It’s already tempting – but the magic’s just starting.

Step 4: Bring in the Flavor

Add chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well so every corner of the pot gets that seasoning love. You’ll notice the scent deepen almost instantly.

Step 5: Let it Simmer

Bring to a boil, reduce to low heat, and let the flavors mingle for about 30 minutes. This is the patience step – the longer it sits, the more the boldness develops. Stir once in a while, just because cozy dinners deserve attention.

Step 6: Finish Strong

Stir in corn and tomato paste. Let it simmer for another 15 minutes. This last step sweetens and thickens the soup nicely. Taste, adjust seasoning, then ladle up warm bowls of gold.

Pairings and Serving Ideas

This soup almost demands cornbread on the side – warm, crumbly, maybe with honey butter. For a crunch, top with tortilla chips or serve alongside a gooey grilled cheese. Yes, you read that right – grilled cheese with chili soup is wildly satisfying.

If you prefer topping play, add sour cream, shredded cheddar, or sliced green onions. Fans of heat can sneak in jalapeños, while avocado slices make it creamier without effort. It’s a canvas, so paint freely!

How to Store and Reheat

Leftovers? Chili soup ages like fine wine. Store in airtight containers in the fridge for up to 3 days, and you’ll notice flavors settle in, becoming even tastier. A quick reheat on the stove or a microwave zap makes it dinner-ready again.

For longer keeping, freeze it. Just let it cool fully, pack portions into freezer-safe containers, and hold onto them for up to 3 months. On a busy night, it’ll feel like you found buried treasure.

Tips

• Take it slow: If you’ve got more time, let it simmer for over an hour – trust me, you’ll taste the difference.
• Spice play: Adjust chili powder up or down to match your family’s comfort level. A pinch of cayenne sneaks in heat without overpowering things.
• Texture trick: For a thicker soup, let it simmer uncovered. For a thinner one, add a bit more broth or water until it feels right.
• Toppings are magic: Never underestimate how shredded cheese melting into your bowl can turn dinner into celebration.
• Cook once, eat twice: This recipe doubles beautifully, making it perfect for parties or meal-prep weekends.

Classic Chili Soup isn’t just dinner. It’s family tucked around the table, laughter between bites, and warmth that lingers after the bowl is empty. It adapts, it comforts, and above all, it tastes like home – no matter where “home” is for you.

Print Recipe

Classic Chilli Soup Recipe

Author: katie Smith Cooking Method: Slow Cooking, Stovetop Cuisine: American Courses: Main Course, Soup

Difficulty: easy Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 6 Estimated Cost: $ 10.00 Calories: 380

Best Season: Fall, Winter

Description

This Classic Chili Soup is a hearty, flavorful twist on traditional chili, transformed into a satisfying, broth-based comfort dish. Packed with ground beef, kidney beans, black beans, and vibrant vegetables, it's simmered with a rich blend of chili powder, cumin, and oregano for bold, warming flavor. Perfect for chilly nights, meal prep, or feeding a crowd, this easy one-pot recipe delivers all the taste of classic chili with a lighter, soup-like texture.

Ingredients

Servings

• 1 lb ground beef (80/20 or lean ground turkey for a lighter option)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 1 red bell pepper (diced (green works too))
• 1 28 oz can crushed tomatoes (or diced tomatoes for chunkier texture)
• 1 15 oz can kidney beans (drained and rinsed)
• 1 15 oz can black beans (drained and rinsed)
• 4 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt (plus more to taste)
• 0.25 tsp black pepper
• 1 cup frozen corn (or canned, drained)
• 2 tbsp tomato paste (for depth and richness)

Instructions

1. Brown the Beef

   In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon. Once fully cooked and no longer pink, drain excess fat if desired.
   Browning adds depth of flavor.
   Mark as complete

2. Sauté Vegetables

   Add diced onion, minced garlic, and red bell pepper to the pot with the beef. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
   Do not let garlic burn.
   Mark as complete

3. Add Tomatoes and Beans

   Stir in crushed tomatoes, drained kidney beans, black beans, and beef broth. Mix well to combine.
   Use low-sodium broth to control salt levels.
   Mark as complete

4. Season and Simmer

   Add chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well. Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
   Simmering allows flavors to meld beautifully.
   Mark as complete

5. Finish with Corn and Tomato Paste

   Stir in frozen corn and tomato paste. Simmer for an additional 15 minutes until corn is tender and soup is heated through.
   Tomato paste enhances richness and body.
   Mark as complete

6. Serve

   Taste and adjust seasoning with additional salt, pepper, or spices if needed. Serve hot with your favorite toppings.
   Great with cornbread, sour cream, cheese, or green onions.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 8g40%

Trans Fat 0.5g

Cholesterol 60mg20%

Sodium 950mg40%

Potassium 1200mg35%

Total Carbohydrate 32g11%

Dietary Fiber 9g36%

Sugars 8g

Protein 22g44%

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Calcium 100 mg

Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make It Spicier: Add diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce for extra heat.
• Vegetarian Option: Omit beef and use plant-based ground 'meat' or extra beans. Use vegetable broth.
• Add More Veggies: Stir in diced zucchini, carrots, or mushrooms for added nutrition and texture.
• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium heat. Add a splash of broth if soup has thickened.
• Flavor Tip: For even deeper flavor, let the soup simmer for 1–2 hours on low heat.

Keywords: chili soup, classic chili recipe, beef and bean soup, easy soup recipe, one-pot meal, family dinner, weeknight dinner, comfort food