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Spicy Beef Bean Soup: One-Pot Victory Dinner
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Spicy Beef Bean Soup: One-Pot Victory Dinner

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4
Calories: 380kcal

Ingredients

  • 1 pound ground beef (or turkey, if you’re playing nice with the diet gods)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped (color of your mood today)
  • 1-2 tbsp chili powder (adjust to how spicy your personality is)
  • 1 tsp ground cumin
  • 1 tsp paprika (sweet or smoked, your call)
  • 1/2 tsp chili flakes (optional but recommended for drama)
  • 1 can (14–15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cup beef or vegetable broth
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  • Heat a splash of olive oil in a large pot over medium heat. Add the onions and peppers. Sauté until they’re softened and smelling amazing, about 5 minutes.
  • Add the garlic and cook 30 seconds more, just until fragrant. No burnt garlic—nobody needs a smoky surprise in soup.
  • Push veggies to the side, crumble in the beef, and brown it. Break it up as it cooks so you don’t end up with giant meat rocks.
  • Season with chili powder, cumin, paprika, and chili flakes. Stir to coat the meat and veggies with flavor—your kitchen should smell like a spicy postcard.
  • Stir in the diced tomatoes, kidney beans, black beans, and broth. Bring to a gentle simmer.
  • Let it simmer for 20–25 minutes. This is your time to taste and adjust salt, pepper, and heat. If it needs more punch, add a pinch more chili powder.
  • Serve hot, with optional toppings if you’re feeling fancy. Leftovers taste even better the next day, so consider making a big batch.