Ingredients
- ½ lb lean ground beef
- ½ cup chopped onion
- 3 minced garlic cloves
- 15 oz kidney beans - drained
- 14 oz canned diced tomatoes - with liquid
- 4 cups water
- 6 oz tomato paste
- 1 Tbsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
To Thicken Soup
- 2 Tbsp cornstarch
- ¼ cup water
Instructions
- Add ½ cup chopped onion, 3 minced garlic cloves, and ½ lb ground beef to a large pot over medium-high heat. Break apart the ground beef with a flat wood spoon. Stir and cook until the beef has browned, about 2-3 minutes.
- Add in the 14 oz canned diced tomatoes (with the liquid from can), 6 oz tomato paste, 4 cups water, 15 oz canned kidney beans (drained), 1 Tbsp chili powder, ½ tsp salt and ¼ ground black pepper. Stir together. Bring to a boil, then reduce heat to let simmer for about 25-30 minutes. Stir frequently.
- While soup is simmering, mix together the 1 Tbsp cornstarch and ¼ cup of water in a small bowl.
- Pour the cornstarch mixture into the soup in the last 10 minutes. Stir together and let the soup simmer until thickened. Remove from heat and serve.
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Nutrition
Calories: 297kcal | Carbohydrates: 44g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 855mg | Potassium: 1321mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1359IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 7mg
Nutrition info is auto-calculated and meant to be an approximation only.
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