Filling Crockpot Chili Soup: Your New Weeknight Favorite
Filling Crockpot Chili Soup is a comforting, customizable dish perfect for chilly evenings, packed with veggies and spices.
Equipment
- Slow cooker
- Skillet
- Cutting board
- - Knife
- Measuring spoons
- Measuring cups
Ingredients
For the Soup Base
- 1 can Canned Diced Tomatoes opt for low-sodium
- 1 tsp Salt adjust to taste
- 2 stalks Celery diced
- 1 can Canned Cannellini Beans rinsed
- 2 tbsp Olive Oil for sautéing
- 1 tbsp Worcestershire Sauce or soy sauce
- 1 medium Carrot diced
- 1 tsp Red Pepper Flakes adjust for spice level
- 1 medium Onion diced
- 1 can Canned Borlotti Beans rinsed
- 3 cloves Garlic Cloves minced
- 1 tbsp Dried Oregano or Italian seasoning
- 4 cups Water or broth for richer flavor
- 1 lb Lean Ground Beef (93/7) or ground turkey/chicken for lower fat
For Serving
- 1 cup Cheddar Cheese grated
- 1 cup Sour Cream for topping
- 1 medium Diced Avocado optional
- 1 bunch Chopped Green Onions for garnish
Instructions
Preparation
- Start by dicing the onion, carrot, and celery into uniform ½-inch pieces. Mince the garlic as well.
- In a skillet, heat olive oil over medium-high heat. Cook the ground beef for about 3-4 minutes, breaking it into small crumbles until there’s no pink remaining.
- Add the diced onion and minced garlic to the skillet with the browned beef. Sauté for another 2-3 minutes until the onions are softened.
- Move the beef mixture to your slow cooker. Add in the diced carrot, celery, canned diced tomatoes with juice, rinsed cannellini beans, Worcestershire sauce, red pepper flakes, oregano, salt, and water. Stir everything to combine.
- Cover and set the slow cooker on low for 5-6 hours. Check for doneness around the 4.5-hour mark.
- Dish out the chili soup into bowls and let everyone customize with their favorite toppings.
Notes
Serve with a side of cornbread or tortilla chips for a crunchy contrast.