Red Bell Pepper, Beef Chili Soup
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Serves 6
Prep Time 10 min Cook Time 50 min
2 cans diced tomatoes*
2 cans dark red kidney beans*, rinsed and drained
1 lb. grounded beef
2 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves garlic, minced
2 red sweet pointed peppers (crescendo) or bell peppers, seeded and chopped
1 tsp. grounded cumin
1 tsp. fresh or dried oregano
1 tsp. chili red pepper
1 tbsp. olive oil
2 cups water or vegetable stock
1 tsp. salt, or to taste
Chopped fresh cilantro and sour cream for garnishing
If using fresh tomatoes, blanch them in a large bowl of boiling water for 2 minutes and drain. Dice or puree in blender.
In a soup pot warm olive oil over medium heat. Add onion, half of garlic and sauté, stirring, until onion is softened, about 5 minutes. Add carrots and pepper and cook for about 5 minutes. Add cumin and cook, stirring, for 30 seconds.
Add beef and cook, stirring and breaking up lumps, for about 8 minutes. Add diced tomatoes, water, oregano, chili red pepper and salt and simmer, uncovered, for 25 minutes. Add beans and remaining garlic and simmer until beans are heated through, for a 5 minutes. Garnish chili with cilantro and serve with a sour cream.
Tip*: One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
One 15-ounce can of beans equals 1/2 cup dry beans, before cooking and 1 1/2 cups beans, after cooking
Sincerely....Nellie
Prep Time 10 min Cook Time 50 min
2 cans diced tomatoes*
2 cans dark red kidney beans*, rinsed and drained
1 lb. grounded beef
2 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves garlic, minced
2 red sweet pointed peppers (crescendo) or bell peppers, seeded and chopped
1 tsp. grounded cumin
1 tsp. fresh or dried oregano
1 tsp. chili red pepper
1 tbsp. olive oil
2 cups water or vegetable stock
1 tsp. salt, or to taste
Chopped fresh cilantro and sour cream for garnishing
If using fresh tomatoes, blanch them in a large bowl of boiling water for 2 minutes and drain. Dice or puree in blender.
In a soup pot warm olive oil over medium heat. Add onion, half of garlic and sauté, stirring, until onion is softened, about 5 minutes. Add carrots and pepper and cook for about 5 minutes. Add cumin and cook, stirring, for 30 seconds.
Add beef and cook, stirring and breaking up lumps, for about 8 minutes. Add diced tomatoes, water, oregano, chili red pepper and salt and simmer, uncovered, for 25 minutes. Add beans and remaining garlic and simmer until beans are heated through, for a 5 minutes. Garnish chili with cilantro and serve with a sour cream.
Tip*: One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
One 15-ounce can of beans equals 1/2 cup dry beans, before cooking and 1 1/2 cups beans, after cooking
Sincerely....Nellie
