Chili – an easy variant of Souptacular’s Traditional Bean soup – has always been about easy, economical, and delicious western eating. There are many different versions of chili, but they all share some similar characteristics: chili recipes usually incorporate nutritious, economical ingredients such as beans, along with herbs and spices to improve the flavour. Ground beef is the usual protein added to the recipe, although you could add other meats if you have them on hand. The final dish is usually thick enough to eat with a fork, but liquid enough to need some bread or a spoon as well. While Souptacular’s Traditional Bean soup is not spicy, you can add some heat by adding some chill powder, or a combination you prefer, as Soup-er Fan Anne suggests in her very hearty variation on the Traditional Bean soup.
Anne’s Traditional Bean? or Chili
I add a low sodium beef broth (3 cups) and the remainder, water. Cook on stove or I like it in the slow cooker. When it’s done, it looks like a thick stew or chili. I then add:
- 1 can of kidney beans
- 1 pound fried lean hamburger
- 1 can diced tomatoes or salsa
- 1 cup diced carrots and potatoes
- 1 heaped tablespoon chili powder
Now you have enough chili to feed an army. Serve this on a cool day after school with some corn bread, or serve on a bed of rice topped with grated cheese and a dollop of sour cream.
If you have any left-overs, freeze in small single servings for easy, healthy lunches, or freeze larger portions in medium freezer bags for another meal.
If you have a great way to alter Souptacular soups, please write to us with your recipe! We will share your idea with other Soup-er Fans.