Chili Soup With Tomato Juice Recipe

Chili soup with tomato juice is the ultimate comfort food, a savory blend of hearty flavors that are warm, rich, and just the right balance of spice. It’s the kind of dish that brings everyone together around the table, and with its versatility, you can make it your own. Whether you’re a seasoned chef or someone who’s just starting out in the kitchen, this recipe is easy to follow and results in a meal that will make your taste buds dance.

This chili soup is perfect for chilly days, casual gatherings, or even as a meal prep option that’s sure to keep well in the fridge. Plus, it’s a one-pot dish, which means less cleanup and more time to enjoy the flavors. We’re using tomato juice as the base here, which adds a unique depth to the soup, alongside the usual suspects like ground beef, beans, and spices. It’s a combination that truly hits the spot.

So, if you’re ready to dive into a bowl of comforting, hearty, and perfectly spiced chili soup, grab your apron, and let’s get started!

Chili Soup With Tomato Juice Recipe

This recipe brings together savory ground beef, tender beans, tangy tomato juice, and a medley of spices to create a chili soup that’s as flavorful as it is filling. Whether you’re serving it as a quick weeknight dinner or bringing it to a family gathering, it’s sure to please everyone.

Ingredients Needed

• 1 lb ground beef – The hearty base of the soup. Ground beef adds a savory, satisfying protein and gives the soup its richness.
• 1 medium onion, chopped – Adds a mild sweetness and depth to the flavor profile, balancing the spices.
• 2 cloves garlic, minced – Brings a fragrant punch to the soup and complements the beef and tomato.
• 1 bell pepper, chopped – Optional, but adds a sweet, slightly crunchy texture.
• 1 can (15 oz) tomato juice – This is the secret ingredient! Tomato juice gives the soup its base, adding both liquid and acidity for a bright, tangy flavor.
• 1 can (15 oz) diced tomatoes – Provides a little extra tomato goodness, adding some chunkiness to the soup.
• 1 can (15 oz) kidney beans, drained and rinsed – Kidney beans are classic in chili. They add a nice texture and a mild, earthy flavor.
• 1 can (15 oz) black beans, drained and rinsed – Another great variety of beans to complement the kidney beans, with a slightly different flavor.
• 1 tbsp chili powder – This is where the heat starts! Chili powder is the foundation for that signature chili flavor.
• 1 tsp cumin – Adds a warm, earthy undertone that pairs perfectly with the chili powder.
• 1 tsp paprika – Brings a subtle smokiness to the soup, enriching the flavor.
• ½ tsp black pepper – Adds just the right amount of kick.
• 1 tsp salt (or to taste) – For seasoning and bringing out all the other flavors.
• 1-2 cups beef broth – For extra liquid and a deeper, meaty flavor. You can adjust the amount depending on how thick or thin you like your soup.

Cooking Instructions

1. Brown The Ground Beef

   In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. This should take about 6-8 minutes. Drain excess fat if necessary.

2. Sauté The Aromatics

   Add the chopped onion and bell pepper (if using) to the pot and sauté for 3-4 minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant.

3. Add The Spices

   Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir everything together and let it cook for another minute, allowing the spices to release their full aroma.

4. Add The Liquids And Beans

   Pour in the tomato juice, diced tomatoes (with their juices), and beef broth. Stir in the kidney beans and black beans. Bring the mixture to a simmer over medium-high heat.

5. Simmer And Blend The Flavors

   Once it’s boiling, reduce the heat and let it simmer uncovered for 30-45 minutes. Stir occasionally to prevent anything from sticking to the bottom. The soup will thicken and the flavors will deepen.

6. Taste And Adjust

   Before serving, taste the soup and adjust the seasoning if needed. You may want to add a pinch more salt, a dash of chili powder for extra heat, or a bit more tomato juice if you prefer a thinner consistency.

7. Serve

   Ladle the chili soup into bowls, and feel free to top with shredded cheese, sour cream, or chopped cilantro for added flavor.

Ingredient Insights

• Ground Beef: It’s the classic choice for chili soup. You could substitute it with ground turkey, chicken, or even a plant-based alternative for a lighter or vegetarian option. The fat content of the beef will impact the richness of the soup, so leaner cuts will result in a less greasy broth.
• Tomato Juice: Often overlooked in chili recipes, tomato juice acts as the base and adds a different dimension of flavor compared to just using crushed tomatoes. The tanginess and acidity it provides help balance out the richness of the beef.
• Beans: A hearty addition that provides both fiber and texture. The kidney beans add a soft, creamy consistency, while the black beans offer a slightly firmer bite. You could also throw in some pinto beans for variety.
• Spices: The chili powder is the star of the show here, but the cumin, paprika, and black pepper enhance the complexity of the flavors, ensuring that the chili doesn’t feel flat. If you’re a fan of heat, you can experiment with additional spicy ingredients like cayenne pepper, jalapeños, or hot sauce.

Expert Tips

• For a Thicker Soup: If you prefer your chili to be more of a stew than a soup, reduce the amount of broth or simmer it for a longer period. Alternatively, you can mash a portion of the beans before adding them to the pot, which will help thicken the soup naturally.
• Layering Flavors: Let the chili sit for an hour or two after cooking to let the flavors meld together. Even better, make it the day before! Chili always tastes better after a day or two in the fridge.
• Adding Extra Veggies: You can sneak in additional vegetables like carrots, zucchini, or even corn for added nutrition and flavor.

Recipe Variations

• Vegetarian Chili Soup: Skip the beef and opt for plant-based protein options like lentils, quinoa, or more beans. Use vegetable broth instead of beef broth, and you’ll still have a flavorful, satisfying meal.
• Spicy Version: Add diced jalapeños, chipotle peppers in adobo sauce, or extra chili powder for a bolder kick. For even more heat, you can stir in a bit of hot sauce when serving.
• Slow Cooker Version: If you prefer to set it and forget it, you can transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have fully developed. The slow cooker will also give you that “slow-simmered” flavor without much hands-on effort.

Final Words

This chili soup is the perfect dish to warm you up on a chilly day. Its rich flavors and hearty ingredients are bound to satisfy even the most voracious appetites. Whether you’re cooking for a crowd or just craving something delicious to enjoy solo, this recipe can be adjusted to suit your tastes and is a true crowd-pleaser.

It’s a flexible recipe that can evolve with the seasons, your diet preferences, or whatever you happen to have in your pantry. From the simple yet hearty combination of tomato juice and beans to the complex array of spices, each bite offers a little bit of comfort and a lot of flavor.