15 Bean Soup Chili Recipe

Welcome to the world of comforting and hearty meals that offer both flavor and nutrition! If you’ve been craving a dish that’s filling, healthy, and brimming with flavor, 15 Bean Soup Chili is the perfect choice for you. This dish is not your average chili-it’s a delightful fusion of beans, spices, and savory elements that create a rich, thick, and flavorful stew. The best part? It’s one of those meals that gets better with time, so it’s great for leftovers, and it can easily be customized to your taste.

Imagine a warm bowl of this chili on a chilly evening-each spoonful packed with a unique combination of textures and flavors, from the creamy beans to the tender vegetables and the satisfying heat from the chili. It’s like a hug in a bowl, except it’s even better because you can tweak it however you like!

Whether you’re looking to impress your guests at a dinner party, feed your family on a budget, or just enjoy some comforting food at home, this 15 Bean Soup Chili will become a go-to recipe in your kitchen arsenal.

This recipe is a twist on the classic bean soup, taking it up a notch by turning it into a chili that’s perfect for those who love deep, savory flavors. By using 15 different types of beans, you get an interesting medley of textures and tastes that come together in a flavorful, satisfying dish. It’s a great way to sneak in a variety of beans and vegetables, making it a nutritional powerhouse. The chili’s thick, rich consistency and the warmth of the spices will make you feel like you’re wrapped up in a cozy blanket.

Ingredients Needed

Here’s a comprehensive list of ingredients that you’ll need to make this 15 Bean Soup Chili:

15-bean mix (usually available pre-packaged, often in a dried form)
Ground beef (or ground turkey/chicken for a leaner option)
Onion (1 large, diced)
Green bell pepper (1, diced)
Garlic (3-4 cloves, minced)
Tomatoes (1 can of diced tomatoes or crushed tomatoes)
Tomato paste (2 tbsp)
Vegetable broth (4 cups; chicken broth works too)
Chili powder (2-3 tbsp, depending on your heat tolerance)
Ground cumin (1 tbsp)
Paprika (1 tsp, smoked paprika adds a great touch)
Oregano (1 tsp)
Bay leaves (2)
Salt (to taste)
Black pepper (to taste)
Olive oil (for sautéing)
Hot sauce (optional, for extra heat)
Shredded cheese (optional, for topping)
Sour cream (optional, for topping)
Chopped cilantro (optional, for garnish)

Cooking Instructions

Cooking this 15 Bean Soup Chili is a simple process, but the layers of flavor it creates are far from basic. Follow these steps to create a perfect batch of this hearty chili:

Prep the Beans: If you’re using dried beans, rinse them well, and then soak them overnight in a large pot of water. Alternatively, you can use the quick-soak method: cover the beans with water, bring it to a boil, turn off the heat, and let them sit for about an hour.
Cook the Ground Meat: In a large pot or Dutch oven, heat 1-2 tbsp of olive oil over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Sauté Vegetables: Add the diced onion, bell pepper, and garlic to the pot with the cooked meat. Sauté for about 5-7 minutes until softened and fragrant.
Spices & Tomato Base: Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom. Then add the tomato paste, stirring it in with the vegetables and meat for a few more minutes.
Add Tomatoes & Broth: Pour in the diced tomatoes (with their juice), followed by the vegetable broth. Stir everything to combine.
Add Beans: Drain and rinse the soaked beans, then add them to the pot. Add the bay leaves and bring everything to a boil.
Simmer: Reduce the heat and let the chili simmer for at least 1-2 hours, stirring occasionally. The beans should be tender, and the chili will have thickened up beautifully. If you’re in a rush, you can cook it in a pressure cooker for around 30 minutes.
Final Taste Adjustments: Taste the chili and adjust the seasoning as needed. You might want to add a little extra salt, pepper, or chili powder if it needs more kick.
Serve & Garnish: Serve the chili hot, topped with shredded cheese, sour cream, and chopped cilantro, if desired. For an extra layer of flavor, a dash of hot sauce goes a long way.

Ingredient Insights

Each ingredient in this chili plays a critical role, so let’s break them down:

15-bean mix: A mix of beans adds both texture and nutrition to this chili. The variety of beans creates different levels of creaminess, tenderness, and bite.
Ground Meat: Ground beef is the most common option, but leaner alternatives like turkey or chicken are perfect if you want a lighter dish. The meat also provides the savory depth that makes the chili feel like a meal on its own.
Tomato Base (Tomatoes + Paste): The tomatoes give the chili its rich, tangy base. The paste adds a concentrated depth of flavor, helping to thicken the chili and enrich its taste.
Spices: The combination of chili powder, cumin, paprika, and oregano creates a warm, aromatic foundation. Cumin and paprika bring that smokiness that complements the earthy beans beautifully.
Broth: The vegetable (or chicken) broth forms the liquid foundation, infusing the chili with a savory base.

Expert Tips

To make your 15 Bean Soup Chili absolutely perfect, consider these pro tips:

Soak the Beans: Soaking the beans overnight or using the quick-soak method helps them cook evenly and reduces the risk of them becoming too mushy. If you skip this step, you may need to cook the chili longer.
Slow Cooking: The longer you let this chili simmer, the better it gets. If you have the time, let it cook for 2-3 hours on low heat. The flavors meld together, and the beans soften perfectly.
Make it Spicy: If you love heat, add more chili powder or toss in a chopped jalapeño while cooking. A splash of hot sauce at the end also gives a great kick.
Flavor Build-Up: Don’t forget to taste your chili as it cooks. Sometimes, it needs a little more salt or a squeeze of lime to balance the flavors.
Use Leftover Meat: If you have leftover cooked meat (roast, steak, or chicken), shred it and throw it in for extra richness and texture.

Recipe Variations

This recipe is wonderfully flexible, so you can switch it up based on what you have on hand or your dietary preferences. Here are some variations to try:

Vegan Version: Omit the ground meat and replace it with plant-based alternatives like tofu crumbles, tempeh, or even extra veggies like zucchini and mushrooms for a meaty texture.
Add More Veggies: For a more veggie-packed version, consider adding corn, zucchini, carrots, or even sweet potatoes to the chili.
Spicy Kick: For those who enjoy heat, add a couple of sliced jalapeños, a dash of cayenne pepper, or some chili flakes.
Different Beans: You don’t have to stick to 15 types of beans. You can use whatever beans you prefer-black beans, kidney beans, or chickpeas are all great options.
Instant Pot: You can speed up this recipe by using an Instant Pot-just follow the same steps but cook it under high pressure for about 30 minutes.

Final Words

The beauty of 15 Bean Soup Chili lies in its flexibility and deep, satisfying flavors. It’s the kind of dish that nourishes both your body and soul, providing comfort in every bite. The 15-bean mix offers variety, making each mouthful slightly different from the last, while the combination of spices ensures it’s full of character. Whether you stick to the classic version or get creative with variations, this chili is a crowd-pleaser that can be enjoyed all year long.

15 Bean Soup Chili Recipe