Chili Soup

Chili Soup

21
Dirk Zwart 0

"This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive."

Ingredients {{adjustedServings}} servings 518 cals

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
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Reviews 21

  1. 23 Ratings

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Libby
5/21/2008

Instead of using tomatoe juice i used crushed tomatoes canned and tomatoe sauce and less water it made it thicker and more delicious, I also added wishtesher sauce, red pepper, garlic powder, and oregano. It was absolutley delicious and sooo simple (this being the first time to make chili). Definatley will make it again soon.

MCRIGHT
10/16/2002

This is an easy and good tasting recipe that I would highly recommend one to try!

Erimess
4/11/2004

This was pretty good. Being called "chili" soup I expected something a bit spicier but was also fine as is. Very filling, and more like about 16 servings in my opinion. And easy, though I cheated and use small canned potatoes.