Karen's Chili Con Carne Soup

Karen's Chili Con Carne Soup
  • 2 tablespoons vegetable oil
  • 1 cup diced onions
  • 1 clove garlic, crushed
  • 1 1/2 pounds lean ground beef
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (16 ounce) can navy beans, with juice
  • 1 (16 ounce) can red chili beans in sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 1/4 cup light brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon salt


  1. Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

04/20/2018
Karen's Chili Con Carne Soup, recipe PT15M PT1H 5 455 calories

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