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Hot Chili Soup
Getting tired of your usual cold-weather recipes? Here's a new chili dish to try out.
½ cup dry kidney beans
½ cup lean beef, cooked and diced
1 medium onion, diced
3-4 cloves of garlic, crushed
½ red bell pepper, diced
½ green bell pepper, diced (or use one whole bell pepper of one type)
1 celery stalk, diced
¾ cup corn kernels
1 fresh jalapeno pepper
1 tablespoon fresh basil, chopped
2 plum tomatoes, chopped
3 cups water
3 cups beef broth
2 tablespoons fresh Italian parsley, chopped
Salt and freshly ground black pepper to taste
Cheese for grating
Cooked brown or basmati rice
- Cover the beans with water and soak in the refrigerator overnight. Pout beans and water into a saucepan and simmer, covered, for one hour or until beans are tender. Drain.
- Bring the beef broth and water to boil in a large saucepan. Add kidney beans, beef, onion, garlic, bell peppers, celery, jalapeno pepper, basil, tomatoes, parsley, salt and black pepper. Return to a boil.
- Cover and simmer for 30 minutes. Add the corn kernels and simmer uncovered for 15 minutes.
- Serve over warm, cooked rice and top with a low-fat cheese of your choice.
Serves 4 to 6.
Virtual Vittles - January, 2002