I made this Tomato, Kidney Bean, and Roast Beef Chili Soup both because I had some leftover roast beef, and I wanted something to go with these wonderful savory corn muffins. This soup was perfect!
This is one of those "raid your pantry" kind of recipes that could turn out right, or.. not! I raided my pantry for herbs, spices, beans, canned tomatoes, and chipotle chiles (these are a staple in my house) and threw this soup together. Even though Mr. Kitchen does not always adore my penchant for extra spicy food, he loved this soup.
I first made this soup with leftover Christmas dinner roast beef. I've also used this slow roasted roast beef recipe for the beef. Actually, any leftover roast beef would work for this recipe.
This soup is hearty, and will warm you up on a cold day. It's super easy to make, it's great for a crowd, and makes great leftovers.
Easy Tomato, Kidney Bean, and Roast Beef Chili Soup Recipe
2 tablespoons canola or peanut oil
1 medium red onion, diced
6 cloves garlic, minced
1/2 sweet red pepper, finely diced
1 celery stalk, finely diced2 tablespoons chili powder (I used chipotle chili powder)
1 tsp cayenne pepper, optional
1 1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
1 tsp oregano (preferably Mexican)
1/4 tsp thyme
Pinch of allspice
Pinch of cloves
1 tsp arrowroot powder, cornstarch, or all purpose flour
1 tablespoon minced canned chipotle chile in adobo sauce (I usually blend the whole can and keep the leftovers in the refrigerator)
2 tablespoons tomato paste
1 14.5 ounce can diced tomatoes (plain, or with oregano and basil)
2 eight ounce cans tomato sauce
1 14.5 ounce beef broth
1 16 ounce can of kidney beans, drained and rinsed
8 to 12 ounces of cooked leftover roast beef (or more, to taste) cut into 1/2 inch dice.
Fresh chopped parsley or cilantro.
- Heat the oil in a 3 or 4 quart sauce pan. Add the onions, garlic, red pepper, and celery, and cook over medium low heat until the onions are tender.
- Add the chili powder, cayenne, cumin, paprika, garlic powder, onion powder, coriander, oregano, thyme, allspice, cloves, and arrowroot powder. Cook, stirring constantly, until the mixture thickens, about one to two minutes.
- Add the chipotle chiles, tomato paste, diced tomatoes, tomato sauce, and the beef broth. Bring the mixture to a simmer and let cook for about 10 minutes.
- Add the beans and roast beef and simmer until heated through.
- Garnish with cilantro or parsley. For a heartier soup, garnish with grated cheddar cheese and/or sour cream.