Tomato Soup Chili

4.72 from 7 votes

Tomato soup chili is a minimal ingredient recipe, only needing a large can of tomato soup and 6 other ingredients. Perfect for a simple dinner packed with hearty comforting flavors.

Prep Time5

Cook Time40

Total Time45

Course: dinner, Main Course, Soup

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 800kcal

Author: Nicole Durham

Cost: Recipe $10.48 / Serving $2.62

Equipment

Ingredients

2 tablespoons olive oil ($0.28)
1 large onion, diced ($0.91)
1 pound ground beef ($4.97)
1 teaspoon garlic, minced ($0.06)
2 teaspoon chili powder ($0.16)
1 can (26 ounces) condensed tomato soup ($1.64)
3 cans (15 ounces each) mixed chili beans ($2.46)

Instructions

Cook onion. Heat olive oil in a medium pot over medium heat. Add diced onion and cook 2 to 3 minutes until softened and translucent.
Brown beef. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease and return the pot to the heat.
Season. Stir in minced garlic and chili powder until fragrant and evenly combined.
Add beans and soup. Add condensed tomato soup and undrained chili beans. Stir gently to combine.
Simmer. Bring to a boil, then reduce heat to low. Simmer at least 30 minutes or up to 1 hour, stirring occasionally to prevent sticking.
Serve. Serve warm with cornbread or your favorite toppings.

Notes

Slow Cooker Option. Brown onion and beef in a skillet, then transfer to a slow cooker with remaining ingredients. Cook on Low for 4 hours or High for 2 hours.
Cooking Tips. Stir occasionally to prevent burning. Chili thickens as it simmers and improves in flavor over time.
Reheating. Reheat single servings in the microwave for about 2 minutes, covered loosely.
Storage. Refrigerate up to 5 days in an airtight container or freeze. Thaw in the refrigerator before reheating.

Nutrition