The winter season is upon us. The days are just brisk which means I crave anything and everything warm.
One of the better aspects of the cooler seasons, in my opinion, is the food. Warm and wholesome, there’s just nothing like the dishes we customarily enjoy during autumn and winter. Delicious baked goods such as Sourdough Chocolate Zucchini Bread | Naturally Sweetened and Honey-Sweetened Sourdough Chocolate Chip Muffins, savory stews, and abundant soups. So much goodness to feast upon!
My favorite soup is chili. I enjoy it so much that I eat it in the middle of a July day without a glimmer of issue, but this potage seems to taste extra special as the cool temperatures creep around our home. I’ve created a homemade chili soup recipe that is quite simple to make ahead of time. Find the Homemade Chili Seasoning recipe to go along with it right here!
Chili is a classic fall and winter meal. Many recipes call for store-bought packets that are filled with unhealthily ingredients and harsh preservatives…but not this recipe! You’ll find basic, healthy, and delicious ingredients in this soup. A high protein meal for those growing kids! Find all the info needed below for this meal. Additional from-scratch recipes are listed at the very end of this post.
How to Make Homemade Chili Soup
- I like using dried beans because they are healthier and cheaper, but you could swap canned beans in this recipe.
- Make your own homemade bone broth, or you can use store-bought broth. If you are using store-bought broth, you may have to use less salt than what the recipe calls for.
- If you don’t like kidney beans, swap them out for more black beans or another bean you like (i.e Great Northern or even chickpeas).
- The flavor and consistency of chili only improves as it sits, so I like to make mine 3 or 4 hours before serving (if I think that far in advance!)
What You’ll Need
- Cast iron skillet
- Stock pot or dutch oven
- Measuring spoons and cups
- Ladle or large spoon
- 2 pounds of ground beef
- Homemade Chili Seasoning
- 2 or 3 cups of water
- One 15 oz can of diced tomatoes
- One 15 oz can of tomato sauce
- 3 cups (or two 15 oz cans) of cooked kidney beans
- The night before, soak beans with a little apple cider vinegar.
- The next day, add tomato sauce, diced tomatoes, water, and chili seasoning to a large stock pot. Simmer 30 minutes.
- In a cast iron skillet, brown meat.
- Add cooked beans and browned meat to the pot. Simmer for additional 30 minutes.
- Serve with toppings: shredded cheddar cheese, diced avocado, sour cream. Crushed organic tortilla chips are also delicious.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
Can I Freeze it?
Yes! This soup freezes really well. Make as instructed above, allow to cool, transfer to a ziplock bag or airtight container, and freeze. When you’re ready to use it, allow to thaw, and warm in a pot on the stovetop.
More From Scratch Food
- Sourdough Chocolate Zucchini Bread | Naturally Sweetened
- 5 Sourdough Dessert Recipes
- Homemade Chili Seasoning | Recipe
- Honey Sweetened Mug BrownieSourdough Chocolate Chip Cookies
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