3-Bean Veggie Filled Spicy Chili Soup

This soup is one of the best soups that I enjoy making in the late fall/winter. It’s a very filling and comforting soup, but is also full of chili flavors and spices. Leftovers stay fresh in the refrigerator for a few days, but most of the time I make a double batch which means I usually have 2-3 quarts that I can freeze for future meals.

Some variations that you can make to this soup. First, you may use about any combination of beans that you have in your pantry although I would have at least two cups of kidney beans since it is the traditional bean found in chili soup. Most chili soups also call for celery, but I had like to add one turnip because it has a slight sweet flavor that goes well with the spiciness of this chili soup. You may of course use celery if that’s what you have in stock. Also 1/4 cup of chili powder may make it to spicy for your preference or for children. My suggestion is to start with a couple tablespoons, simmer the soup for 30 minutes, taste and add more if needed. 

I don’t eat meat everyday and over the years I’ve came up with main dishes that are stocked full of flavor and hearty enough for the whole family. This soup has been a stable in my kitchen during the long winter months for the past few years. I made this soup for my family on thanksgiving weekend a couple years ago and it was big hit with everyone including the children. 

A always THANKS for visiting. CHEERS TO A HAPPY & HEALTHY DAY!

3-Bean Veggie Filled Spicy Chili

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Soups

Servings 2 Quarts

Ingredients

  

• 2 Peppers One red & one green pepper
• 1 Large onion Chopped
• 1 Medium Turnip Chopped
• 1 Cup Red Salsa I used my homemade salsa because it has a lot of spice and flavor
• 2 Cups Tomato Juice
• 1 Can Diced Tomatoes, undrained
• 4.5 Cups Vegetable Broth
• 3 Cups Kidney Beans Cooked
• 2 Cups Pinto Beans Cooked
• 2 Cups Black Beans Cooked
• 2 TBSP Basil dried
• 1.5 tsp Ground Cumin
• 1/4 Cup Chili Powder
• 1 tsp garlic powder
• 2 TBSP Worcestershire Sauce
• Salt & Black Pepper to taste

Instructions

 

• Chop both onions, peppers & turnip, add to at least a 7 quart soup pot. Sauté veggies in olive oil till soft.
  
• Add the salsa, tomato juice, broth, beans, spices, worcestershire sauce and herbs to the soup pot. Simmer on low heat for at least 30 minutes. I actually like to simmer my chili soup for 60 minutes because the increased simmer time helps to soak the flavors into the beans and veggies. I have found that the soup tastes even better after being refrigerated overnight!
  
• This chili soup is hearty, filling and filled with spice & flavor. This soup freezes well and it's nice to have some easy weeknight meals for those long cold fall days.