Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced onions
- 1 clove garlic, crushed
- 1 ½ pounds lean ground beef
- 1 (28 ounce) can whole peeled tomatoes
- 1 (16 ounce) can navy beans, with juice
- 1 (16 ounce) can red chili beans in sauce
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup diced green bell pepper
- ½ cup diced celery
- ¼ cup light brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon chili powder
- 1 teaspoon salt
Reasons You'll Love It
This soup is packed with bold flavors and a satisfying heat that warms you from the inside out. It’s perfect for chilly days or when you need a comforting meal that’s easy to make. Plus, the mix of beans, meat, and spices creates a hearty dish that everyone will enjoy.
Cooking Secrets
- Brown the meat well before adding other ingredients to deepen the flavor.
- Let the soup simmer gently to allow the spices to blend fully.
- Taste and adjust the chili heat by adding more or less depending on your preference.
- Let the soup simmer gently to allow the spices to blend fully.
- Taste and adjust the chili heat by adding more or less depending on your preference.
Directions
Heat some oil in a big pot over medium heat. Toss in the chopped onions and garlic, and cook them gently until they’re soft and fragrant, about 5 minutes. Next, add the ground beef, breaking it up with a spoon as it cooks. Keep stirring until the meat is nicely browned and crumbly, which should take around 5 to 7 minutes. Once the beef is ready, stir in the tomatoes, all three kinds of beans, chopped green bell pepper, celery, brown sugar, vinegar, chili powder, and a pinch of salt. Give everything a good mix, then bring the soup up to a boil. After that, lower the heat to medium-low and let it simmer, uncovered, for at least an hour so the flavors can really come together and the chili thickens up.
Serving Options To Try
Serve with a dollop of sour cream or shredded cheese on top to balance the spiciness. Fresh chopped cilantro and a squeeze of lime juice add a bright touch. Warm cornbread or tortilla chips make great sides to complete the meal.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to four days. This soup also freezes well—just cool completely before freezing in portioned containers. Reheat gently on the stove, stirring occasionally to keep the flavors balanced.
