Posted by: evedlewis | December 22, 2015

Soup Season!!! ♡♡♡



Winter is officially here, and that means that it’s officially soup season. Yeaaa!!!! 😉 I love that soups are so easy to make, require very few ingredients and also last for a long time in the fridge or freezer. I always crave hearty soups during the winter months, and I often do a soup fast to lose weight or to at least eat less high calorie foods during the holidays. Here is one of my classic soup recipes that will warm your heart and soul — my thick, mild chili. 🙂 🙂 

4 – 6 Servings


1 Can of Red Kidney Beans

1 Can of Pinto Beans

1/2 Chopped Onion/Green Pepper

1 Can of Tomato sauce (plain)

1 lb. Of Ground Beef/Turkey Meat


1 pack of Mild Chili Powder

Dash of Cayenne Pepper

Olive oil


Cook the chopped onions and bell peppers first in olive oil on med heat. Add beef/turkey to the pan. Add spices and chili powder to taste. Cook 5-10 minutes — until the meat is brown. Add the drained beans and 1/2 cup of water to the meat. Cook for about 30 minutes on med heat. Add the tomato sauce and more chili powder/spices as needed. Cook for another 30 minutes on med heat. Add water as needed. Continue to cook on low heat until the beans are soft and the sauce is very thick and rich. Enjoy!!!! 😉

You can also use dry Red Beans and Pinto Beans for this recipe. Simply soak the beans overnight and then cook them for an hour with water and Tomato Sauce for an hour before adding the cooked meat and spices. Cook for another hour on med/low heat after adding the cooked meat and spices. For soft beans and a thick hearty chili sauce, cook on low heat for two to three hours. 


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