Imagine a steaming bowl of Crockpot Chili Stuffed Pepper Soup, brimming with vibrant reds and greens from diced bell peppers, and a rich, savory aroma wafting through your kitchen.
The hearty texture of ground beef mingling with beans and perfectly cooked rice offers comfort in every spoonful.
This dish holds a special place in my heart, as it was my go-to solution on hectic weeknights when time was scarce, yet a nutritious, home-cooked meal was essential.
Whether it’s a lazy Sunday supper or the end of a bustling weekday, this soup seamlessly fits into your schedule, providing warmth and satisfaction.
I remember a particularly busy evening when this dish was a lifesaver, bringing our family together over a wholesome meal with minimal effort.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and fresh ingredients.
- Requires minimal prep time, perfect for busy weeknights.
- Uses pantry staples, making it budget-friendly and convenient.
- Freezes beautifully, ideal for meal prepping or leftovers.
- Provides a hearty, comforting meal with protein and veggies.
Ingredients
- 1 pound ground beef — choose lean for less grease
- 1 medium onion, diced — opt for yellow onion for sweetness
- 2 cloves garlic, minced — fresh garlic for best flavor
- 1 green bell pepper, diced — pick firm and glossy peppers
- 1 red bell pepper, diced — adds color and sweetness
- 1 can (15 ounces) black beans, rinsed and drained — high fiber content
- 1 can (15 ounces) kidney beans, rinsed and drained — adds protein
- 1 can (14.5 ounces) diced tomatoes — canned for convenience
- 1 can (8 ounces) tomato sauce — smooth consistency
- 2 cups beef broth — low sodium for healthier option
- 1 tablespoon chili powder — adjust for desired spiciness
- 1 teaspoon ground cumin — earthy aroma
- 1 teaspoon smoked paprika — adds smoky depth
- 1 teaspoon salt — balance flavors
- 1/2 teaspoon black pepper — freshly ground for best taste
- 1 cup cooked rice — leftover rice works well
Step-by-Step Method
Begin by browning the ground beef in a large skillet over medium heat. Break it into small pieces with a wooden spoon to guarantee even cooking.
This step is vital for developing the base flavor of the soup. Confirm that the beef is fully cooked and has a nice golden-brown color. Drain any excess fat, if necessary, before proceeding.
Sauté Onion and Garlic
Add the diced onion and minced garlic to the skillet with the browned beef. Cook until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
This step enhances the aroma and flavor profile of the soup. Stir frequently to prevent burning and guarantee even cooking of the ingredients.
Transfer to Crockpot
Carefully transfer the beef mixture from the skillet to the crockpot. Use a spatula to scrape all the flavorful bits into the crockpot.
This guarantees that you retain all the developed flavors from the sautéed ingredients. Be cautious while transferring to avoid spills or burns.
Add Vegetables and Beans
Add the diced green and red bell peppers, black beans, and kidney beans to the crockpot. Stir gently to combine with the beef mixture.
The combination of colorful vegetables and beans adds texture and nutritional value to the soup. Confirm the beans are rinsed and drained before adding to eliminate excess salt.
Incorporate Tomatoes and Sauce
Pour in the diced tomatoes and tomato sauce into the crockpot. These ingredients form the base of the soup’s rich and tangy flavor.
Stir the mixture well to distribute the tomatoes evenly throughout the soup. This step is essential for creating a balanced taste.
Pour in Beef Broth and Spices
Pour the beef broth over the mixture in the crockpot. Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir thoroughly to guarantee the spices are well incorporated. This step is vital for infusing the soup with a depth of flavor and a hint of warmth from the spices.
Cook on Low Heat
Cover the crockpot and set it to cook on low heat for 6 hours. This slow-cooking process allows the flavors to meld together beautifully, creating a comforting and hearty soup. Avoid lifting the lid during cooking to maintain a consistent temperature and prevent heat loss.
Stir in Cooked Rice
About 30 minutes before serving, stir in the cooked rice. This addition gives the soup a hearty texture and helps to thicken it slightly. Mix well to guarantee the rice is evenly distributed throughout the soup. Allow the rice to absorb some of the flavors during the final cooking stage.
Rest and Serve
Once the cooking time is complete, turn off the crockpot and let the soup rest for 10 minutes. This resting period allows the flavors to settle and the soup to thicken slightly. Use a ladle to serve the soup into bowls and enjoy it hot, savoring the rich and aromatic flavors.
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with plant-based meat or additional beans like chickpeas.
- Use chicken broth or vegetable broth instead of beef broth for a lighter flavor or dietary preference.
- Swap out the black and kidney beans with other beans such as pinto or cannellini if preferred or more readily available.
- Substitute quinoa for rice for a gluten-free option or to increase protein content.
You Must Know
1. Brown the Beef Properly: Confirm you brown the ground beef thoroughly in a skillet before transferring it to the crockpot.
This step adds depth and richness to the soup’s flavor.
2. Use Fresh Spices: For the best taste, Use Fresh Spices, including chili powder, cumin, and smoked paprika.
Fresh spices will provide a more vibrant and robust flavor to your soup.
3. Rinse and Drain Beans: Make certain to rinse and drain both the black beans and kidney beans before adding them to the crockpot.
This helps reduce excess sodium and guarantees a cleaner taste.
4. Cook Rice Separately: Cook the rice separately before adding it to the soup.
This prevents the rice from becoming mushy and ensures it retains its texture.
5. Rest the Soup: Allow the soup to rest for 10 minutes after cooking.
This resting period helps the flavors meld together, resulting in a more flavorful and cohesive dish.
Serving Tips
- Serve with warm cornbread or crusty bread for a comforting meal.
- Garnish with shredded cheese, sour cream, or chopped cilantro for added flavor.
- Pair with a simple green salad to balance the hearty soup.
- Offer hot sauce on the side for those who like extra heat.
- Serve in bread bowls for a fun and hearty presentation.
Storage & Make-Ahead
The Crockpot Chili Stuffed Pepper Soup can be stored in the refrigerator for up to 4 days.
It also freezes well. Store it in airtight containers for up to 3 months.
For a make-ahead option, prepare all ingredients ahead of time and refrigerate until ready to cook.
Reheating
To gently reheat Crockpot Chili Stuffed Pepper Soup, use a microwave on medium power.
Warm it in a saucepan over low heat on the stovetop.
Alternatively, use an oven at 300°F.
Cultural Significance of Chili
While gently reheating your Crockpot Chili Stuffed Pepper Soup, it’s fascinating to think about the rich heritage of chili itself.
Chili, a dish steeped in history, is more than just a meal—it’s a cultural emblem. Let me share with you three things I’ve discovered about its significance:
- Origins: Chili is believed to have originated in Texas, a melting pot of cultures, where Spanish, Mexican, and Native American influences blended in a pot of hearty spices and ingredients.
- Regional Variations: Each region has its own twist—some prefer beans, while others insist on a beanless, meat-focused version.
- Gathering Power: Chili cook-offs and festivals unite communities, celebrating culinary creativity and tradition.
This flavorful dish truly embodies a sense of warmth and togetherness.
Final Thoughts
We hope you’re inspired to try this delicious Crockpot Chili Stuffed Pepper Soup and make it your own by adjusting the spices or adding your favorite ingredients.
Enjoy experimenting and savoring the comforting flavors of this hearty dish!
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely, you can use ground turkey instead of ground beef! I’ve tried it myself, and it adds a lighter, yet still hearty flavor. Just make sure to season it well to enhance its natural taste. Enjoy cooking!
Is It Possible to Make This Soup Vegetarian?
Absolutely, you can make this soup vegetarian! I’d replace ground beef with more beans or a meat substitute. Let the spices and veggies shine, creating a hearty, flavorful bowl that warms the soul. Enjoy!
Can I Freeze the Leftover Soup?
Absolutely, you can freeze the leftover soup! I love doing this because it captures all those rich flavors for later. Just cool it completely before transferring to airtight containers, leaving some space for expansion. Enjoy reheating!
How Can I Make the Soup Spicier?
I’d spice it up by adding more chili powder or tossing in some diced jalapeños for a fiery kick. A sprinkle of cayenne pepper or crushed red pepper flakes will also elevate the heat beautifully. Enjoy!
What Toppings Pair Well With This Soup?
I love topping this soup with shredded cheddar cheese, a dollop of sour cream, and some fresh cilantro. The creamy avocado slices add a delightful contrast, while crunchy tortilla chips bring a satisfying texture to each spoonful.
Crockpot Chili Stuffed Pepper Soup
Equipment
- 1 Crockpot
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 clove garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (15 ounces) kidney beans rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked rice
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces.
- Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- Transfer the beef mixture to the crockpot.
- Add the diced green and red bell peppers, black beans, kidney beans, diced tomatoes, and tomato sauce to the crockpot.
- Pour in the beef broth and stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
- Cover and cook on low heat for 6 hours.
- About 30 minutes before serving, stir in the cooked rice.
- Once done, turn off the crockpot and let the soup rest for 10 minutes before serving.
- Ladle the soup into bowls and enjoy hot.
Notes
