Smoky Tomato Chili Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic, red bell pepper, and jalapeño, cooking for another 2 minutes.
3. 3 Stir in chili powder and smoked paprika, cooking for 1 minute to toast the spices.
4. 4 Pour in crushed tomatoes and vegetable broth. Bring to a boil.
5. 5 Add kidney beans, black beans, and cumin. Reduce heat and simmer for 20 minutes.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with cilantro.

Nutrition

Tips

• For extra smokiness, add a dash of liquid smoke.
• Feel free to use canned diced tomatoes if you prefer a chunkier texture.
• Toast your spices in a dry skillet before adding them to the soup for an extra depth of flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm cornbread for a comforting meal.
• Serve with a dollop of avocado crema for a creamy touch.

FAQ