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10 Minute Chili Soup

Yield: Serves 4. 1-1/4 cups per serving.



1 teaspoon oil
1 cup diced onions
1 cup diced carrots
1 can diced tomatoes
1 cup water
1 can kidney beans
1 tsp chili powder
1 tsp dried oregano

Heat large nonstick skillet over medium-high heat. Add oil and saute onions and carrots until golden, about 3 minutes.

Add the rest of the ingredients and bring to a boil. Simmer until vegetables are tender, about 4-5 minutes.

Pour into thermos or refrigerate until ready to heat and serve.