Beans and Rice Taco Soup
Introduction
There’s something so comforting about a big pot of chili bubbling away on the stove. It reminds me of chilly evenings at home with friends gathered around, sharing stories, laughter, and a few too many tortilla chips. This recipe is a blend of various beans, ground meat, and spices that create a deliciously hearty dish perfect for any occasion. Plus, it’s flexible, so you can tweak it based on what you’ve got at home. So grab your apron, and let’s get cooking!
Detailed Ingredients with Measures
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, seeded and diced (optional)
1 pound ground beef (or ground turkey)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained
1 (28 oz) can crushed tomatoes
2 cups beef broth (or chicken broth)
1 (4 oz) can diced green chilies
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper to taste
Toppings (optional): shredded cheese, sour cream, chopped cilantro, lime wedges, avocado, tortilla chips
Prep Time
About 15 minutes!
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8
Now, let’s dive into the cooking (or should I say, the delicious chaos!). Start by heating up that olive oil in a big ol’ pot over medium heat. You want to sauté your onion, bell pepper, and jalapeño if you’re feeling spicy—who doesn’t love a kick?! It should take about five minutes until those veggies are all softened and starting to smell amazing. Don’t you just love the aroma of garlic wafting through your kitchen? Toss that minced garlic in there for another minute, and let this little scene unfold.
Crank the heat up to medium-high and throw in that ground beef (or turkey if you’re feeling all healthy and stuff). Break it apart while it cooks until it’s nice and browned—about 6-8 minutes. I often find myself cleaning up a bit of meat splatter during this stage. Oops! If you’ve got too much grease, gently drain it out (your choice)!
Now for the fun part: all those beans and the colorful corn make for a beautiful scene in the pot. Add in the crushed tomatoes, broth, green chilies, and spices—give it a good stir! Bring it to a boil and reduce the heat to let it simmer for 20-25 minutes. And trust me, it’s worth every minute of wait; the flavors come together like a warm hug.
Serve up hot with toppings of your choice. Whether it’s a sprinkle of cheese, a dollop of sour cream, or some fresh cilantro, customize it your way. So there you have it—your very own comforting bowl of chili to warm your soul! Enjoy every bite, and don’t forget to share (or not!).
Detailed Directions and Instructions
Heat the Olive Oil
In a large pot, pour in 1 tablespoon of olive oil and set it over medium heat. Let it warm up for a moment while you get your onion, bell pepper, and jalapeño (if you like a little kick) ready.
Sauté the Vegetables
Add the diced onion, bell pepper, and jalapeño to the pot. Sauté these beauties for about 5 minutes, stirring occasionally, until they start to soften. You’ll know they’re ready when your kitchen smells like a cozy hug. Toss in the minced garlic and cook for another minute—trust me, that smell is going to be incredible.
Cook the Ground Beef
Turn the heat up to medium-high and toss in 1 pound of ground beef (or turkey, if you’re feeling fancy). Break it up with a spoon as it cooks, and keep an eye on it until it’s nicely browned and fully cooked, which should take about 6-8 minutes. If there’s a lot of grease, feel free to drain some excess fat (but don’t drain it all; flavor, right?).
Add the Beans and Tomatoes
Now, let’s make this chili hearty! Stir in 1 can each of drained black beans, kidney beans, pinto beans, and corn, along with that glorious 28 oz can of crushed tomatoes. Pour in 2 cups of beef broth (or chicken broth, if you prefer) and the diced green chilies.
Season the Chili
Time to spice things up! Add 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of oregano, and salt and pepper to taste. Give everything a good stir to combine.
Simmer the Chili
Raise the heat to bring the mixture to a boil, then reduce it back down to let it simmer. Cover the pot and let it cook for about 20-25 minutes. This is when the magic happens—the flavors meld, and you just might have to stop yourself from sneaking bites.
Taste and Serve
After simmering, be sure to taste the chili and adjust any seasoning if needed. Once you’re satisfied, ladle that deliciousness into bowls and serve it hot. Don’t forget to set out toppings like shredded cheese, sour cream, cilantro, lime wedges, avocado, and maybe some crispy tortilla chips on the side.
Notes
Using Different Meats
Feel free to swap out ground beef for ground turkey or even a plant-based alternative if you’re looking for a lighter or vegetarian option.
Spice Level
If you want to crank up the heat, leave those jalapeños in, or toss in some cayenne pepper to taste.
Storage
This chili can be stored in the fridge for up to a week or frozen for longer. Just make sure it cools before you pop it in a container.
Leftover Uses
Leftover chili makes a fabulous topping for baked potatoes or can be used in burritos, nachos, or even as a base for chili mac!
Enjoy your cooking adventure—it’s bound to be delicious!
Cook techniques
Sautéing Aromatics
Starting with olive oil, heating it gently over medium heat is key. Toss in your diced onion, bell pepper, and jalapeño, and let them soften slowly. This part smells like home and happiness, trust me. Stir occasionally so nothing sticks or burns—nothing ruins a good starter faster than crispy bits of onion gone wrong. After about five minutes, once they’re soft and sweet-smelling, add minced garlic and cook just a bit more. Garlic can flip from fragrant to bitter in a snap, so keep a close eye.
Browning the Meat
When your aromatics are just right, crank up the heat to medium-high and add your ground beef or turkey. Breaking it up with a wooden spoon or spatula really helps to get even browning—and that rich, caramelized flavor that makes chili sing. This part needs your attention; stir often and watch out for little sizzling pops that mean deliciousness happening. Don’t forget to drain the excess fat if you want a leaner pot or just reduce splattering.
Simmering to Meld Flavors
Once the meat’s browned and combined with all those lovely veggies, stir in beans, corn, tomatoes, broth, and spices. Bringing the mix to a boil then lowering to a gentle simmer is where the magic really starts. I like to cover partially to keep a steady low boil going—let it bubble and thicken for 20-25 minutes. This wait time is tough, but your patience rewards you with deep, respectful layers of spice and flavor melding like old friends reconnecting.
FAQ
Can I use dried beans instead of canned?
Absolutely! Just remember dried beans need to be soaked and cooked beforehand, which can take quite a bit longer. It’s totally worth it if you’re planning ahead, but canned gets you dinner faster on those busy nights.
What if I don’t have jalapeño or want less heat?
No sweat! You can skip the jalapeño or substitute with a milder pepper like poblano or even bell pepper alone. The chili powder and smoked paprika still bring plenty of flavor without the burn.
Is ground turkey a good substitute for beef?
For sure. Ground turkey makes it lighter but can dry out if cooked too long. Keep an eye on moisture by not draining all the fat, or add a splash of broth during simmering to keep things juicy.
How to fix chili that’s too spicy?
Oops, done that more times than I can count. Adding a dollop of sour cream, a bit of avocado, or extra beans helps mellow the heat. A squeeze of lime also brightens up flavors and takes the edge off.
Can I make this in a slow cooker?
Yes! Brown the meat and sauté the veggies on the stovetop first to build flavor, then dump everything into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just double-check seasoning before serving.
What toppings work best?
Shredded cheese, sour cream, chopped cilantro, and lime wedges are classics for a reason. Avocado chunks or smooth guacamole add creaminess, and tortilla chips give a satisfying crunch. Sometimes I just graze on chips while stirring the pot—oops!
Conclusion
In the cozy chaos of my kitchen, this hearty chili recipe has become a go-to for both weeknight dinners and gatherings with friends. The swirling aromas of sautéed onions and garlic mingling with rich spices always draw a smile from everyone who walks through the door. I’ve had my share of “oops” moments, like forgetting to drain the beans or accidentally spilling a bit too much chili powder, but you know what? It just adds to the flavor of life! Each pot of chili comes out a little different, a reflection of the day, my mood, or whatever I had on hand. The beauty of this recipe is that it’s adaptable; it invites creativity and welcomes mistakes. So, don’t sweat the small stuff if your chili doesn’t turn out “perfect.” Just serve it hot with your favorite toppings and enjoy the laughter and stories that come to life around the table.
Chili Variations
You can switch things up by using shredded chicken instead of ground beef or turkey for a lighter twist. If you’re in a vegetarian mood, toss in some extra veggies like zucchini or carrots instead of meat. Trust me, it still works great!
Spicy Kick
Craving more heat? Add extra jalapeños or a sprinkle of cayenne pepper. You could even experiment with different types of peppers, like serranos or habaneros, to keep your taste buds guessing.
One-Pot Wonders
Feeling lazy? Make a one-pot meal by throwing in some rice or quinoa. Just adjust the broth to cover the grains and let them cook through while the chili simmers. It’s a filling meal in a single pot!
Taco Night Fusion
Transform leftover chili into a taco night by using it as a filling. Just scoop it into taco shells, top with cheese, diced avocado, and a squeeze of lime for a fun twist. My friends love the surprise when I whip out chili tacos!
Chili Mac
How about a chili mac night? Cook up some pasta, fold in your leftover chili, and add cheese for a dish that’s gooey in all the right ways. Kids (and adults) will devour it.
Chili Stuffed Peppers
Want to impress? Hollow out some bell peppers and fill them with chili, then bake until the peppers are tender. It looks fancy but is super simple, and it’s a great way to use up leftovers!
Freezer-Friendly Meals
Lastly, consider doubling the recipe and freezing half. Life gets busy, and having a stash of chili ready to go is a lifesaver on those chaotic days. Just reheat, top, and serve!
Each of these variations and suggestions gives you room to play around, and that’s what cooking is all about, right? So, gather your favorite people, pour a drink, and enjoy this delightful chili together!
