Firehouse Chili Soup

Firehouse Chili Soup is a unique twist on traditional chili. Soup like texture but with the same hearty meat, beans, and spices to warm you right up!

Firehouse Chili Soup

Cooking dinner around my house has become quite a chore for me lately. Our 4th baby is coming on November 15th (it’s a scheduled c-section) and I am literally hating food right now. Nothing ever sounds good to me. Which is why when I see a recipe and think “oh, yummy,” I know that I better make it because these days nothing sounds worth eating to me. If it were up to me I would not cook dinner until this little guy comes and just live off of sparkling juice 🙂

I’m pretty sure my kids and husband would hate me forever if I just refused to make dinner. Or, maybe they would like it cause dad would just order pizza every night 🙂 

Firehouse Chili Soup

I was worried at first that the taste of this firehouse chili soup would be a bit weird. I mean, Worcestershire sauce? That’s one of those ingredients that you either love or hate. But after cooking in the slow cooker the meat gets so super tender and the spices come together nicely. Top it with sour cream and cheese and you have some really good comfort food. 

Firehouse Chili Soup

You can use any cheese you prefer. I always use the Monterey Jack cheese because that is our favorite.

Look for the carton that says 'beef stock'. This is different from 'beef broth'.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion (about 1/2 cup), finely chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) Great Northern Beans, drained and rinsed
  • 1 can (14oz) petite diced tomatoes, undrained
  • 1 carton (32 oz) beef stock
  • 1-2 tablespoons chili powder (depending on preferred spice level)
  • 1/2 teaspoon dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • shredded cheese & sour cream, for garnish

Instructions

  1. Heat oil in a skillet pan over medium high heat. Add chopped onions, ground turkey, salt and pepper. Cook until turkey is no longer pink, crumbling the meat as you cook it. Drain. Dump into a crock pot.
  2. Add the remaining ingredients (except for garnishes) and cook on low for 4-5 hours.
  3. Add additional seasoning if necessary. Serve with sour cream and shredded cheese.
  4. *** after cooking the meat mixture you can combine everything in a soup pot and bring to a boil. Once boiling turn heat down to low and let simmer for an hour.
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recipe adapted from 5 Boys Baker

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