86% would make this again

Chili Soup Recipe

Q: What is the difference between chili and chili soup?

Chili soup has more liquid and a thinner consistency than traditional chili so it feels more like a hearty soup. Chili is usually thicker and heavier while chili soup lets the broth shine with beans, meat and spices in every spoonful.

Q: What are the essential ingredients for chili soup?

The basics are ground meat (like beef or turkey), beans (like kidney beans), onions and garlic, tomatoes, chili powder and cumin. These core items give you rich flavour and texture while you can add broth, optional veggies or more spices from there.

Q: How can I make chili soup taste better and more flavourful?

Browning the meat and onions first adds deep flavour and then letting the soup simmer slowly brings out the spices and makes everything meld together. Tasting and adjusting with salt, a splash of vinegar or fresh lime at the end will punch up the final bowl.

Q: Can I substitute ingredients in chili soup if I don’t have everything?

Sure you can easily switch ground beef for turkey or chicken, use black beans instead of kidney beans or trade diced tomatoes for crushed tomatoes based on what you have on hand. Just keep the balance of protein, liquid and spices so the soup still tastes rich and satisfying.

Q: How do I thicken chili soup if it turns out too watery?

Letting it simmer uncovered on low heat helps reduce the liquid naturally and makes it thicker. You can also mash a few beans in the pot or stir in a small spoon of cornmeal toward the end to give it body without changing the flavour.

Q: What is the best way to store leftover chili soup?

Cool the soup within a couple of hours then keep it in an airtight container in the fridge for up to four days. If you want to save it longer, freeze it in freezer safe containers for up to three months and reheat gently on the stove or in the microwave.

Vish G

February 18, 2026

When you want something filling and easy this Chili Soup Recipe fits perfectly into any busy day. This is a cozy bowl you will want to make again and again for family dinners or quiet nights in. Filled with ground beef, red beans with onions and topped with sour cream, avocado slices and cheddar cheese takes this meal to another level.

PREP TIME

10 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

450 g or 1 lb ground beef
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 can 400 g or 14 oz diced tomatoes
1 can 400 g or 14 oz red kidney beans, drained and rinsed
500 ml or 2 cups beef stock
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Half teaspoon salt, plus more to taste
Quarter teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
Optional pinch of cayenne for heat
Optional splash of vinegar or squeeze of lime at the end

Instructions

Heat the olive oil in a large pot over medium heat, add the ground beef and cook while breaking it up until well browned, then spoon off excess fat if needed.
Add the chopped onion and cook for about 5 minutes until soft, then stir in the garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavour.
Add the diced tomatoes, beef stock, chili powder, cumin, smoked paprika, oregano, salt, pepper, Worcestershire sauce, brown sugar and cayenne if using, then stir well.
Bring to a gentle simmer, reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally so it does not stick.
Add the kidney beans and simmer for another 10 minutes until the soup thickens slightly and everything tastes well blended.
Taste and adjust seasoning with more salt or spice then finish with a small splash of vinegar or lime juice if desired before serving.