Chilli Soup
Recipe supplied by: Leona Koszyk
Ingredients
- 2 lbs lean Grass fed & Amish processed Ground beef
- 28 oz can of organic crushed tomatoes
- 15.5 oz (x2) cans of organic kidney beans
- 14.5 ox can of diced tomatoes w/ jalapeños
- Medium organic white onion, diced
- 4 small sweet peppers (red, orange, yellow), diced
- I used several herbs & spices to get the right flavor. I don’t usually do pre-packaged chili seasonings bc there is usually a lot of garbage in them.
Method
- 🌿 Garnished with diced smoked cheddar, sour cream and fresh green onions.
- In a large pot, I browned the ground beef, onion & sweet peppers.
- I didn’t need to drain any grease bc the ground beef is lean.
- Once the meat was browned, I added in the crushed tomatoes and diced tomato/jalapeños.
- Then I seasoning dumped until it had a flavor I enjoyed. (Add all the seasonings & light boil about 15 minutes)
- 🌿Garnish with your favorite chili toppings.
Cooking Tips & Tricks
- *Herbs & spices, as always, are measured with your ❤️ * Celtic sea salt, Garlic powder, Onion powder, Turmeric powder, Black Pepper, White pepper, Chili pepper, Cayenne pepper, Dried Oregano, Dried Cumin, Dried Parsley, Dried Sage, Dried Chives, Dried Mint, Lemon grass oil, Sprinkle of Dried lemon peel, Splash of Lemon juice (No, the chili didn’t taste lemony 😉)
To serve
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🌿Garnish with your favorite chili toppings. |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 19.02.2024
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