Super tasty Chili Soup that can be made quickly on the stove-top or more slowly in a slow cooker. Simple, comforting & delicious with only 8 ingredients (plus water & salt)!
Chili soup? Does that sound a bit weird? When you are as obsessed with chili as me, then no. If it’s remotely chili like then I am in. Plus, it’s easy and needs no accompaniment except some bread. The lazy person in me loves that!
I’M TURNING INTO OLD MOTHER HUBBARD ????
It’s amazing how creative you can get when the cupboards are bare and you really can’t face going shopping. Like wanting to make your Three Bean Sweet Potato Chili and discovering you don’t have three beans, you don’t have sweet potato and you don’t have rice. I think I’m turning into Old Mother Hubbard……
For someone who loves food so much, my hate for food shopping is a bit strange. If I can get away without going I will at all costs, even if it means making a meal out of next to nothing.
CHILI SOUP WITH JUST 8 INGREDIENTS!
And this Chili Soup is made from next to nothing. Just eight ingredients plus salt and water. Most of them are store cupboard ingredients. The only fresh items needed are onion, garlic, bell peppers and carrots and I pretty much always have those on hand.
This soup can be made super quickly on the stove top, or super slowly in the slow cooker. I don’t have one, but I bet it would work brilliantly in an Instant Pot too. Whichever way suits your needs is the way to go.
As I mentioned before, the great thing about Chili Soup is that it needs no rice to make it complete. Serve with my No Knead Focaccia, or just a slice of bread or two with some homemade butter if you are feeling extravagant, or a wedge of cornbread perhaps, and you are good to go. But, if you happen to have some leftover cooked grains hanging about (think rice, millet, farro, sorghum, quinoa etc), then feel free to throw them in about ten minutes before serving. It’s a great way to use them up and it makes it even heartier. If you have some, a few slices of avocado on top too are awesome too!
Cheers to a comforting, cozy, steaming bowl of soup in what is nearly the end of soup season. Soup I will miss you, but I absolutely will not be missing the absolutely rotten, cold, damp, miserable winter we have been enduring. Spring is finally here….Please tell the weather because it doesn’t seem to have realized quite yet……..
If you give this wonderful Chili Soup a try be a ☆ and let me know what you think in the comments below. Perhaps share a pic with me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan.
Chili Soup
Ingredients
- 1 tablespoon olive oil , or water for oil-free
- 1 large onion chopped
- 4 cloves garlic chopped
- 28 oz / 800g / 3 + ⅓ cup canned crushed tomatoes , or passata, (if you only have diced or whole canned tomatoes just run them through the blender until smooth)
- 2 x 15 oz or 2 400g cans / 3½ cups canned kidney beans , drained
- 2 medium green bell peppers , deseeded and chopped
- 2 large carrots , peeled and chopped
- 2 teaspoons salt
- ⅓ cup chili powder (see recipe notes if you are are not using American style chili powder)
- 2 teaspoons dried thyme
- 1200mls / 40oz / 5 cups water , you might not need it all
Instructions
On the stove
- Warm the oil in a large pan over a medium heat, then sauté the onion and carrot until the onion is starting to turn golden. (you can use 1 - 2 tablespoons of oil instead of water if you prefer to keep things oil-free).
- Add the bell pepper and garlic and sauté for another 2 minutes then add the chili powder (see recipe notes if not using American style chili powder) and cook for 1 minute longer.
- Add the tomatoes, kidney beans, salt, thyme and as much of the water as you want to get the soup thickness you like. Allow to come to a gentle simmer, then cook for around 20 minutes or until the vegetables are tender. After this time you can turn it to low and leave it to simmer gently for another hour or two if you aren't ready to serve it immediately.
In a slow cooker
- Sauté the onion and carrot in 1 tablespoon of olive oil (or a few drops of water for oil-free) over a medium heat until the onion is starting to turn golden.
- Add them along with all of the other ingredients to a slow cooker and cook on high for around 4 hours or on low for 7 - 8 hours.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Patricia says
I am looking for a recipe that uses canned green chilies and cumen.
A Virtual Vegan says
There is no reason why you couldn’t add them to the soup. The beauty of soups is that they are so flexible!
Jette says
I served this with a side of vegan cornbread and it was so easy and delicious! This makesju a great, simple meal if you’re in the mood for comfort food on the lighter side.
A Virtual Vegan says
I’m so glad you enjoyed it. Cornbread is the perfect accompaniment! Thank you so much for coming back to leave feedback. It’s much appreciated!
Sarah says
I love pantry staple recipes! And this chili soup would be perfect for our never ending winter!
Cadry says
I am a huge fan of chili in all forms too. This sounds great! Do you usually serve chili with rice? I’ve never had it that way before, but I”m sure that would make it extra hearty.
A Virtual Vegan says
I always serve chili with rice. Perhaps it’s an English thing. It’s how it’s always served there so I’ve grown up eating it that way. I love some leftover rice stirred through this soup too!
kimmythevegan says
As a matter of fact I am obsessed with chili. How could I not be? Beans? Good. Tomato? Good. Veggies? Goooood. And topping it with things like avocado makes everything better. I am all over the quick meals right now and this sounds perfect.
A Virtual Vegan says
Thank you! I am totally with you on the quick meals front. There just aren’t enough hours in the day!
Chris @thinlyspread says
My lot call soups like these ‘Mum’s Bottom of the Fridge’ soups – which doesn’t sound very flattering does it?! Very often these turn out to be the best thing ever and, if it means more time cooking and less time shopping it’s fine by me! Chilli soup is a brilliant idea – it’s ‘spring’ here which means hailstorms and sunshine in equal measure so it would go down very well indeed!
A Virtual Vegan says
Ha ha! It doesn’t sound flattering but I agree, they are often the best. It’s amazing what deliciousness a few odds and ends can be turned into!
Amy Katz from Veggies Save The Day says
Looks delicious, Mel! I love the flavors you used in this soup. I’ll be giving it a try soon!
A Virtual Vegan says
Thank you Amy. Hope you enjoy it!
Dianne says
It’s so cold and windy here today, and I really want a bowl of this! It looks so warm and comforting.
A Virtual Vegan says
Thank you. It would be perfect!
Mary Ellen - VNutrition says
I’m totally with you Mel, I can’t take food shopping. This soup looks perfect for one of those days I want something tasty for dinner but don’t want to go shopping for much. I always have some crushed tomatoes and beans in the pantry.
A Virtual Vegan says
Thank you! Shopping can wait while the ingredients for soup are available!
Pretty says
We Loved this 8 ingredient soup, I also always have those basics in my fridge. This is a great soup for when I am feeling lazy and have no idea what to cook! Thanks for sharing.
A Virtual Vegan says
You’re welcome. I hope you enjoy it!
Becky Striepe says
Oh, I love how simple yet flavorful this soup is. Perfect for a chilly weeknight supper.
A Virtual Vegan says
It is indeed. Just perfect for this un-spring like weather we are having!
Mari says
Those “out of nothing” recipes are usually most creative recipes because why wouldn’t you make and indulge yourself and your loved ones with any taste and texture you want? I also have a spicy tooth (ok, that’s not proper figure of speech but please excuse non English soul who also likes chilies and hot sauces in almost everything! ;) )
I really like how you assembled everything to this simple and delicious plate of spicyness and will certanly give it a try!
A Virtual Vegan says
I agree totally. They force you to be creative. I hope you enjoy it Mari!
Jenn says
I love cooking from my pantry. I actually love to grocery shop! But I also love saving money, so I usually do a week every other month or so where I don’t shop and just use what we have left in the pantry and fridge. Sometimes our best meals come from those weeks!
This soup sounds delicious! So flavorful and so easy. And I would eat it all year round! Soup season doesn’t end in this house. :)
A Virtual Vegan says
Thank you Jenn. I tend to like soup all year round too. I would love to grocery shop if there was no-one else there. It’s the crowds of people that ruin it for me. I should learn to go very early in the morning or late at night instead of on a Saturday afternoon when it’s probably at it’s worst.