Tuscan Pesto Tomato Soup with Homemade Sourdough Croutons

February 26, 2024

Enjoy this soup as refreshing new taste for your tastebuds.

This is the chili I grew up on and it’s a family favorite to this day! My mom got this recipe from a friend years ago and it’s been our go-to ever since. It’s slightly sweet and full of flavor. Besides being delicious, one of the things that I love most about this recipe is that it is so quick and easy to throw together. Pour all of the ingredients into a crockpot and you are good to go!
Serve this chili as is or with a side of cornbread. And for even more scrumptiousness, you can serve it with another one of my family’s favs, Cornbread Casserole!

INGREDIENTS

1 lb lean ground beef
1/2 large onion, diced
15 oz can kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can chili beans, UNDRAINED (make sure to get chili beans, and not a can of canned chili)
15 oz can petite diced tomatoes
8 oz can tomato sauce
1 package McCormick Mild Chili Mix
1/4 cup sugar
1/3 cup ketchup

INSTRUCTIONS

Brown and crumble ground beef. Drain.
Add all ingredients to crockpot and stir until combined.
Cook on low for 6-8 hours or on high for 3-4 hours.

NOTES

1. Make sure to get a can of Chili Beans and not a can of canned chili. Chili Beans are found right next to the pinto, black, and kidney beans. Chili beans are pinto beans in a seasoned tomato sauce.

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When choosing a plum, hold it in the palm of your hand, it should feel heavy. Make sure to choose ones that aren’t too squishy and overripe. A ripe plum should be firm but have some give when you lightly squeeze it.