This Firehouse Chili Soup is hearty, comforting and absolutely delicious! Perfect for a fabulous weeknight meal any time of the year.
Winter. . . .Ugh! I am so over it.
I want blue skies and sunshine.
That’s not asking too much is it?
I know, I know . . .I live in Utah. I should be used to cold, snowy winters. I need to either buck up or move somewhere warm, right? I’ve decided that the older I get, the more and more I hate the cold and am a complete wimp about it. The only bright side of the cold weather is warm, comforting soups, right. It’s been so cold that’s all I’ve wanted lately.
I made this Firehouse Chili Soup ddthe other night and it was the perfect thing to eat on a cold, snowy night. I served it with some yummy cornbread and it was the perfect meal. Complete comfort food.
So simple, extremely comforting and absolutely delicious! This was definitely a huge hit the other night and did its job warming us up from head to toe. If you ask me, the sour cream is a must, don’t leave it off.
Firehouse Chili Soup
- Total Time: 45 minutes
- Yield: 6 -8 servings 1x
Ingredients
- 1 ⁄4 cup olive oil
- 1/2 cup chopped onion
- 1 lb ground turkey
- 4 cloves garlic, minced
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 1 can white (15 oz) Great Northern Beans white beans
- 1 (14oz) can petite diced tomatoes with garlic & olive oil, undrained
- 4 cups beef stock
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 cup shredded cheddar cheese
GARNISHES:
- Avocado
- Sour Cream
- Extra Cheese
- Green onions
Instructions
- In a large pot, heat oil over medium heat. Add onion and saute until softened, about 5-6 minutes. Add in ground turkey and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
- Add beans, tomatoes with juice, beef stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
- Cover; reduce heat to low and simmer gently for 30 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.
- Ladle into bowls and garnish with cheese, avocado, green onions and sour cream, if desired.
Notes
Feel free to use ground beef. The original recipe actually called for ground beef, but I switched it up and used ground turkey. Either would be delicious. This chili is pretty versatile, if you don’t love white beans, leave them out or add an extra can of kidney or even toss in a can of black beans. Whatever makes you happy.
Also, regular diced tomatoes are just fine too or whatever you have in your pantry.
- Cook Time: 45 minutes
- Category: Soups/Chili
Recipe Source: Adapted slightly from 300 Sensational Soups
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