This Easy Chili Soup is the ultimate 30-minute one-pot meal. Packed with hearty beef, colorful peppers and a perfect blend of smoky spices, it's a comforting, lighter take on classic chili that's just perfect for a busy weeknight.
If you're a fan of hearty, beef-based soups that feel like a hug in a bowl, try my Hamburger Minestrone Soup or Beef Enchilada Soup next.
There are days when you want a thick, slow-cooked chili that has bubbled on the stove for six hours, and then there are days when you just need those flavors now.
This easy chili soup is for the latter. It's essentially the lighter, more approachable cousin of traditional chili.
You get all the deliciously smoky flavor but in a brothy, comforting soup form that's ready in about half an hour.
Why you'll love my easy chili soup
- Quick yet hearty - This soup brings so much comfort to your day without much effort.
- Budget and pantry-friendly - You'll need basics like canned beans and frozen corn, just perfect for an "emergency dinner." Another lifesaver for those nights is my easy busy day soup, which turns a packet of onion soup mix and a bag of frozen veggies into dinner in 30 minutes.
- One-pot recipe - From browning the beef to simmering the broth, everything happens in one pot for minimal cleanup.
What you'll need
Olive oil - Just a splash to get the veggies moving without them sticking to the bottom of the pot.
Onion + bell peppers - I use a mix of red and green for the color, but you can use whatever combo you like.
Ground beef - A standard lean ground beef works best here, so the soup doesn't end up overly greasy.
Garlic - Four cloves might seem like a lot, but you need that punch in a big pot of soup!
Spices - We're using a trio of mild chili powder, cumin and oregano, with a hit of ancho chili flakes for a subtle, smoky warmth.
Worcestershire sauce + tomato paste - This is your ticket to an instant flavor boost.
Crushed tomatoes - These create a much richer base than diced tomatoes.
Beans - I like using a mix of black beans and red kidney beans for the contrast in texture.
Sweetcorn - A handful of frozen corn adds a tiny pop of sweetness and color.
Beef broth - This turns it from a thick stew into a proper, slurpable soup.
Pro tip
I generally only give the beans a very quick rinse so they still have a bit of canned liquid on them. That starch acts as a natural thickener, so the soup turns richer.
How to make chili soup with ground beef
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat your olive oil in a large pot and sauté the onion and bell peppers until they've softened. Add the ground beef, breaking it up as it browns, and drain off any excess fat if needed.
Stir in the garlic, followed by your chili powder, cumin, oregano, and ancho flakes. Let them cook for a minute before stirring in the Worcestershire sauce and tomato paste.
Add the crushed tomatoes, both types of beans, the frozen corn and the beef broth. Give it all a good stir and bring the pot to a gentle simmer.
Simmer for about 10-15 minutes, then season with salt and pepper and serve it hot.
Substitutions and variations
- If you don't have ground beef, ground turkey or chicken are also good choices, and lighter, too. And if it's chicken you're craving, my southwest chicken chili uses the same smoky ancho flakes with tender shredded chicken and black beans.
- The base recipe is mild enough for the whole family, but if you'd like it spicier, add a finely diced jalapeño (seeds included!) when you sauté the peppers.
- For the beans, use whatever combination you want - I often make it with pinto beans or cannellini beans.
- And when you want creamy instead of smoky, my Outback-style potato soup is the bowl to beat.
Helpful tips
- Add your spices directly to the dry meat and veggies before the liquid goes in. This makes a massive difference in how deep the flavor tastes in a "quick" soup.
- If you prefer a thicker, heartier soup, you can take a potato masher and give the pot a few quick mashes.
- If you aren't using lean beef, you might see a layer of orange oil rise to the top after browning. I like to tilt the pot and spoon out most of the oil before adding the broth so the soup doesn't turn out greasy.
What to serve with this chili soup
- My cheesy cornbread is the ultimate pairing for this soup! I like to crumble mine right into the bowl.
- If you want a bit of crunch, a handful of salty tortilla chips or strips is just perfect. I had some Christmassy star-shaped tortilla strips in these pics 😊
- Since this is a "soup" version of chili, toppings go a long way. Set out some sour cream, extra cilantro, sliced jalapeños and shredded cheese so everyone can customize their own bowl.
Leftovers and storage
- This chili soup actually tastes better the next day! Store it in the fridge in an airtight container for up to 4 days.
- Reheat on the stovetop over medium heat or in the microwave in 2-minute bursts.
- This soup is incredibly freezer-friendly. Once completely cool, transfer it to freezer-safe bags or containers. It will stay fresh for up to 3 months.
And for something creamy rather than smoky, this easy Reuben soup is the one I make when it's properly cold.
More cozy soup recipes
If you've tried this easy chili soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Easy Chili Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 pound ground beef
- 4 garlic cloves finely chopped
- 3 tablespoons mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ancho chili flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 can (14 oz / 400g) crushed tomatoes
- 1 can (14 oz / 400g) red kidney beans drained and rinsed
- 1 can (14 oz / 400g) black beans drained and rinsed
- ½ cup frozen sweetcorn
- 4 cups beef broth
- Salt and freshly ground black pepper to taste
- A handful fresh cilantro roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and both sliced bell peppers. Sauté for about 5 minutes until the onions are translucent and the peppers have started to soften.2 tablespoons olive oil1 medium onion1 medium red bell pepper1 medium green bell pepper
- Add the ground beef to the pot. Break it up with your spoon as it cooks until it's fully browned. If there's an excessive amount of fat, feel free to spoon some out.1 pound ground beef
- Stir in the chopped garlic and cook for just a minute until you can really smell it.4 garlic cloves
- Add the chili powder, cumin, oregano and ancho chili flakes and cook for another minute, stirring often.3 tablespoons mild chili powder1 teaspoon ground cumin1 teaspoon dried oregano½ teaspoon ancho chili flakes
- Stir in the Worcestershire sauce and tomato paste and continue to cook for 30 seconds,1 tablespoon Worcestershire sauce2 tablespoons tomato paste
- Add the crushed tomatoes, both types of beans, the frozen corn and the beef broth. Give it a good stir and bring the whole thing to a gentle simmer.1 can (14 oz / 400g) crushed tomatoes1 can (14 oz / 400g) red kidney beans1 can (14 oz / 400g) black beans½ cup frozen sweetcorn4 cups beef broth
- Let the soup bubble gently for 10-15 minutes. Season with salt and pepper to taste and stir in the fresh cilantro. Serve hot, with extra cilantro on top if you like.Salt and freshly ground black pepper to tasteA handful fresh cilantro
Video
Notes
- Don't skip step 4. Adding your spices directly to the dry meat and veggies before the liquid goes in makes a massive difference in how deep the flavor tastes in a "quick" soup.
- If you prefer a thicker, heartier soup, you can take a potato masher and give the pot a few quick mashes.
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