Soup can be the ultimate comfort food. This satisfying chili bean soup is rich in flavor but still light enough to enjoy for lunch or dinner. A perfect choice if you enjoy well spiced food, this kicked-up classic is sure to please the bold eaters in your family!
If you have an extra special need for added heat, make this hearty chili dish even spicier with a few dashes of hot pepper sauce. This recipe is so simple to throw together, you can make any adjustments you think necessary and add your own personal spin on it. The best warm meals are made even better with a little bit of experimenting, adventure, and a jar of Randall Beans!
- 3 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 cup chopped onion
- 1 tablespoon chile powder
- 1 teaspoon cumin
- 1 pound lean ground beef
- 2 10 1/2-ounce cans concentrated beef consomme plus 2 cans water
- 1 48-ounce jar Randall Pinto Beans, drained and rinsed
- 1 16-ounce can tomato sauce
- 1 10-ounce can tomatoes with green chilies
- 3 tablespoons cilantro
- 1 cup 1/2 cup dry white wine (optional)
- Sour cream
Heat the oil in a large pot. Add the garlic and onion and cook over medium heat, stirring often, for 5 minutes. Stir in the chile powder and cumin and cook 2 minutes longer, stirring constantly.
Add the crumbled ground beef and cook, stirring, until all red is gone. Stir in the consomme and water, beans, tomato sauce and tomatoes with green chilies. Bring to a boil and cover. Reduce to simmer and cook for 20 minutes. Stir in the cilantro.
Serve hot topped with a large dollop of sour cream.
8 to 10 servings.
This white bean recipe can be made with either Randall Beans Great Northern Beans or the Randall Beans Organic products.
Summertime is the perfect time to try this tasty recipe featuring Randall Beans Pinto Beans.