Hot Texas Chili Soup

This Hot Texas Chili Soup is a comforting, plant-based twist on a classic American favorite. By simmering kidney beans with stewed tomatoes, onions, and green chilies, this dish develops a deep, savory flavor profile enhanced by warm spices like cumin, paprika, and oregano. The slow-cooking method ensures the vegetables become tender and the flavors meld beautifully. It&# 226;ÂÂs a perfect weeknight dinner that requires minimal effort but delivers maximum satisfaction. Serve it hot with a dollop of vegan sour cream or some fresh cilantro for an extra burst of freshness. Ideal for chilly evenings or meal prepping, this chili freezes well and tastes even better the next day.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 93.0

Dietary: Gluten-free

Description

This Hot Texas Chili Soup is a comforting, plant-based twist on a classic American favorite. By simmering kidney beans with stewed tomatoes, onions, and green chilies, this dish develops a deep, savory flavor profile enhanced by warm spices like cumin, paprika, and oregano. The slow-cooking method ensures the vegetables become tender and the flavors meld beautifully. It&# 226;ÂÂs a perfect weeknight dinner that requires minimal effort but delivers maximum satisfaction. Serve it hot with a dollop of vegan sour cream or some fresh cilantro for an extra burst of freshness. Ideal for chilly evenings or meal prepping, this chili freezes well and tastes even better the next day.

Ingredients

12 ounce Beans, Kidney red, cooked and drained
6 ounce Turkey, ground, cooked (or omit for vegan)
3 cups Tomatoes, stewed (canned), low-sodium
2 cups Tomato sauce
1.5 cups Onions, chopped
1 cup Chilies, green (canned), rinsed, drained, chopped
5 teaspoons Chili Powder
1.5 teaspoons Cumin, ground
1 teaspoon Paprika
1 teaspoon Oregano, dried
0.25 teaspoon Pepper sauce, hot
2 cups Water

Directions

1
Place the cooked and drained kidney beans into a 3-quart slow cooker.
2
Add the cooked ground turkey (if using), stewed tomatoes, tomato sauce, chopped onions, and chopped green chilies to the slow cooker.
3
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and hot pepper sauce.
4
Pour in 2 cups of water and stir all ingredients together until well combined.
5
Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours, until the onions are tender and flavors have melded.
6
Ladle the hot chili evenly into 6 soup bowls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 93.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 8.1g33%
Sugars 9.9g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make this recipe fully vegan, simply omit the ground turkey. You can also substitute the turkey with additional beans or textured vegetable protein for extra protein.

For a thicker consistency, mash some of the beans against the side of the pot before serving. For a thinner soup, add an extra 1/2 cup of water or vegetable broth.

This chili stores well in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Garnish with fresh cilantro, diced avocado, or a sprinkle of vegan cheese for added texture and flavor.

Keywords: chili, texas chili, vegetarian chili, vegan chili, slow cooker chili, bean chili, kidney beans, spicy soup, comfort food, slow cooker recipe, meal prep, plant based, dinner ideas, hearty soup, cumin, spices, easy dinner

Read it online: https://www.chefs-mate.com/recipe/hot-texas-chili-soup/