Spend ten minutes prepping tonight’s dinner. This crockpot chili bean soup is a crowd-pleaser.
Things are starting to heat up now that April is well under way. I got a bit of a sunburn at Legoland earlier this week. Summer approaches!
Warm weather aside, I still have been firing up the crockpot, particularly for those days when we need to be out and about, or when I don’t have time to mess in the kitchen. This chili/soup is packed with flavor, is easy to throw in the slow cooker before you head out, and it tastes great.
This past weekend in between hockey games and errands, I served it with a rich honey cornbread (recipe coming next week) and some cut-up veggies on the side. Some of the fam dolloped it with Greek yogurt; but you could use sour cream as well. It makes for a simple and filling supper that won’t break the bank.
You can make this more like a chili by adding more beans. My family isn’t super big on broth soups, this has just the right texture to please the masses, I think.
Bonus is that is uses regular pantry staples and can be frozen for another time. Make a double batch and freeze half so you have easy lunches and dinners in the busy weeks ahead.
Recipe: Crockpot Chili Bean Soup
- 1/2 pound ground turkey or beef
- 1/2 cup chopped onions
- 2 tablespoons chopped green chiles
- 2 tablespoons taco seasoning (see recipe here)
- 2 cups water
- 15-ounce can tomato sauce
- 15.5-ounce can hominy, drained
- 15-ounce can black beans, drained
- 15-ounce can red beans
- 2 russet potatoes, peeled and chopped
- In a large skillet, brown the turkey and onions until the meat is cooked and the onions go clear. Add the chiles and taco seasoning. Transfer this mixture to a 5-quart slow cooker.
- Add the water, tomato sauce, hominy, beans, and potatoes. Stir gently to combine.
- Cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
- Cool, label, and freeze for up to 2 months.
Preparation time: 10 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 6