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Hearty Chili Soup

August 6, 2009

Chili to me is comfort food at its finest. I love the hearty, rich texture of chili and it completely warms you from inside out. This one-pot meal is perfect during the weeknight when you don’t feel like doing a lot of dishes. Chili also freezes well and reheats in a matter of minutes. Feel free to substitute the ground beef for ground turkey. To make this vegetarian, use a package of meatless soy crumbles for the same meaty texture. So when you are stressed on time, make a batch of this beforehand and have it on hand throughout the week. Top with freshly grated cheddar cheese and green onions. Serve alongside some cornbread and you have yourself a healthy satisfying meal any day of the week.

Hearty Chili Soup

Serves 2

6 ounces of lean ground beef (96/4)

1/2 can diced tomatoes (14.5 ounces)

1/2 medium onion, chopped

1/2 red bell pepper

½ can black beans

2 medium carrots, chopped

2 tablespoon barbecue sauce

1 teaspoon taco seasoning

1 tablespoon chili powder

1 teaspoon oregano

Salt and pepper to taste


1. Crumble the beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and mix in the tomatoes, black beans, carrots, onion, and barbecue sauce. Let simmer for 10 minutes and mix in barbecue sauce, oregano, salt, pepper, chili powder and taco seasoning mix. Reduce heat to medium, and simmer for another 15 minutes.


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