Beef Chili Soup
A flavorful, brothy-style chili made with ground beef, peppers, corn and black beans that tastes like chili but eats like soup.
Serves
4
Prep time 15 min.
Cook time 30 min.
Ingredients
1 Tbsp. vegetable oil
1/2 lb. lean ground beef
1/2 cup diced onion
1 tsp. ground cumin
1 tsp. chili powder
1 medium red bell pepper, diced
1 clove garlic, minced
1/4 tsp. salt
1 carton (32 oz.) College Inn® Beef Broth 40% Reduced Sodium
1 can (15 oz.) Del Monte® Whole Kernel Corn, drained
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
2 green onions, thinly sliced
2 tsp. fresh lime juice
Topping Options
- Coarsely crushed tortilla chips
- Chopped cilantro
- Shredded Cheddar cheese
- Pickled jalapeño slices
- Pico de gallo
- Sour cream
- Lime wedges
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Directions
Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add beef, onion, cumin and chili powder and cook, stirring occasionally, about 4 minutes or until beef is cooked through. Drain grease from pan.
Stir in bell pepper, garlic, cumin, chili powder and salt. Cook over medium-high heat, stirring constantly, about 1 minute or until fragrant. Stir in broth, corn and beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 15 minutes. Stir in green onions and lime juice. Serve with toppings, as desired.
