‘Tis the season for SOUP! Preferably hearty, healthy, protein filled soup that are simple, quick and that my kids will enjoy as much as I do. Last week, I posted the recipe for my personal favorite, Lentil Soup, and this week, I’m sharing another family fave, Homemade Chili. It’s one of the easiest, straightforward soups you’ll ever make and can easily be adjusted and changed to your taste. It stay fresh in the fridge for leftovers, freezes like a dream, and packs well into thermoses in school lunches. Enjoy!

Ingredients
1 lb grass fed organic beef (shredded chicken works, too!)

1 medium onion, diced
2-3 cloves garlic, minced
1 green pepper, chopped
2 cans red kidney beans
1 can black beans
1 can white beans
2 large cans crushed tomatoes
2 cans tomato sauce
2 tbsp tomato paste
1 1/2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp ancho chili powder (regular chili powder is fine, too; we like the smoky kick that ancho gives us)
1-2 tbsp olive oil
Salt & pepper, to taste

Directions
In big, heavy bottomed pot, sauté the garlic, pepper and onion in the olive oil for 3-5 minutes, until onions are translucent, then add the ground beef and spices. When the meat is finished cooking, add the tomato sauce and beans and simmer for 10-15 minutes, then add the tomato paste and simmer on low for another 25-30 minutes until it’s nice and thick. Serve with shredded cheddar, diced avocado and sour cream.

 

This is our own recipe, but for some other awesome chili recipes that are easy to make check out:

 

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Mollie Michel is a South Philly resident and a Philadelphia public school parent. A recovering non-profit professional, Mollie is also an experienced birth doula, Certified Lactation Counselor, and the mom of two awesome girls and a sweet pit bull named Princess Cleopatra. In her spare time, she is usually trying to figure out how Pinterest works, training for a(nother) half-marathon with her dog at her side, or simply trying to keep up with her increasingly wily daughters.