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No. 0050 American Free recipe

Beef and Kidney Bean Chili Soup with Corn

Somewhere between a chili and a vegetable soup, this brick-red bowl is loaded with ground beef, kidney beans, sweet corn and carrot coins in a smoky cumin broth. A tangle of shredded cheese and parsley goes on top, with thick slices of whole grain bread for mopping. Great for game day or a weeknight freezer batch.

4.3 from 164 cooks

Overhead chili soup with beans, corn, carrots, shredded cheese and parsley, rustic bread beside
Photo: Piotr Arnoldes on Pexels
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Level
Medium
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Method 6 steps

  1. Heat the oil in a large pot over medium-high heat and brown the beef for 6 minutes, breaking it up, until no pink remains.

  2. Add the onion and carrots and cook 5 minutes until the onion softens.

  3. Stir in the garlic, chili powder, cumin and smoked paprika for 1 minute until the spices darken and smell toasty.

  4. Add the tomatoes and stock, scrape the bottom, and simmer 20 minutes.

  5. Stir in the beans and corn and simmer 10 minutes more until the carrots are tender and the soup has thickened; season with salt.

  6. Ladle into bowls and top with shredded cheese and parsley, serving the bread on the side.

Tap a step to mark it done.

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