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Beef Chili Soup

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.

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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

Directions

  1. 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.
  2. 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.

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