This thirty minute chili hits the spot on a cold winter day. It’s made with canned beans so it’s a snap to put together. We think you will love this hearty soup.

As listed, this is a fairly mild chili. If you like it hot, add more spices.

Ingredients

3/4 cup uncooked white rice
1 large onion, diced
2 pounds lean ground beef
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 29-ounce can tomato sauce
2 15-ounce cans black beans, drained
2 25-ounce cans diced tomatoes
1/3 cup brown sugar
1 cup water
cilantrograted cheddar cheese for garnish


Directions

1. Cook the rice according to package directions.
2. Sauté the onion until it is tender-crisp. Add the onion to a large soup pot.
3. Sauté the ground beef with the salt and pepper. Drain the grease from the cooked ground beef in a colander. Add the ground beef to the pot. Add the garlic powder and oregano to the pot. Add the tomato sauce, black beans, tomatoes, and brown sugar to the pot. Add the water and as much cilantro as you would like. Stir to mix and heat the soup to simmering. Serve hot with grated cheese.

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Recommended Resources

Learn more at the Cream Soups and Chowders Resource Center.

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Soup Guide: A Beginner’s Guide to the Best Soups on the Planet

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