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Smoky Red Pepper Chili Soup with Pumpkin Seeds & Feta (FM)
Recipes | August 28, 2016
*yields 3-4 portions
Ingredients
1 lb ground beef
Oil for sautéing
4 red bell peppers
1/2 red onion diced
2 cloves garlic minced
1 tsp sweet paprika
2 tsp smoked paprika
1/4 tsp ground chipotle chile powder
1/4 tsp ground cumin
1/2 cup crumbled feta cheese
1/3 cup raw shelled pumpkin seeds
4 cups low-sodium beef broth (I use better than bouillon)
1 can black beans – rinsed and drained
Instructions:
- Place the whole peppers on a baking sheet. Broil for at least 20 minutes until the peppers are mostly blackened. Turn every few minutes. It took me almost 50 minutes in my oven.
- In the mean time, you can sauté the beef in a large sauce pan over medium/high until fully cooked through. It will take about 8-10 minutes. Set aside and cover with lid. You don’t have to season the beef because the broth is salty enough and you’ll be adding the seasoning later.
- When the peppers are cool enough to handle you can remove the skin under running tap water. Pull the stems from the core of the pepper and rinse out the seeds. Coarsely chop the peppers and set aside.
- Warm 1 tbsp of oil (I use Algae or Avocado for sautéing) in a large sauce pan and sauté the onions for 3 minutes, stirring occasionally. Add the garlic and sauté for another minute.
- Stir in the sweet and smoked paprika, and chipotle powder. Add the beef broth and the chopped red peppers and bring to a boil Reduce the heat to low and simmer for about 12-15 minutes.
- In a small pan over low/medium heat heat up another tbsp of oil and add the pumpkin seeds and cumin. Sauté for 3-4 minutes stirring regularly until toasted. (It’s optional, you can also use the raw seeds for garnish)
- Pure the the peppers with the broth until smooth, add to a large pot and mix in the ground beef. You can season with salt and pepper to taste or even add more sweet or smoked paprika to your liking. Add the can of black beans (optional for WEM) and allow them to get hot over low heat.
- Serve in deep plates or bowls and garnish with 2 tbsp of crumbled feta cheese and pumpkin seeds.
Macros Per Portion (4):
Calories: 614.7
Carbs: 39.6 g
Net Carbs: 24.9 g
Fat: 28.1 g
Protein: 50.6 g
Private Member |
tx
This looks so good and will be nice with Fall just around the corner.
Private Member |
columbia, maryland, usa
This looks amazing . I can’t wait to make it as soon as it gets cooler in MD
Private Member |
dear Zuzka,
I’ve wanted to ask this for a long time. Overall I try to lead a healthy lifestyle, but occasionally, I binge on food when I’m feeling down. I’ve been working out on a daily basis for many years, and I’m not concerned about my weight… but when I turn to food when I feel sad or anything, I feel terrible afterwards and I never know what to do. What is the best course of action for these moments? I know it’d be better to seek help before I get anywhere near the fridge for times like this… but if it already happened, is it a good idea to go out for a run or do an extra workout even when I already exercised in the morning? What would you advise? I appreciate your help.
Private Member |
Absolutely delicious!! Thanks Zuzka!
Private Member |
michigan, usa
Oh my this looks amazing! I will try it this week as the weather is supposed to get cooler for a little bit. Love, love soups!
Private Member |
uk
Perfect recipe for winter when its freezing outside.
Private Member |
Just made this recipe…… Flavor is on point! A little time consuming roasting the peppers, but oh so worth it. And this easily freezes if you want to double batch it. Love love.
Private Member |
timmins, ontario, canada
This soup is delicious. Don’t skip the garnish. The feta cheese and roasted pumpkin seeds really took it up a notch. My husband wasn’t thrilled about soup for dinner and then couldn’t get enough. I overheard him telling 2 different people about the meal trying to recite the ingredients lol. THanks for another great recipe Zuzka!
Private Member |
orange beach, al - alabama, united states
Hey Z,
I finally had a chance to make this Chili for my family and wanted to let you know they loved, loved it!!!! That includes my 15 year old. So far their favorite two dishes are the Chili and drunken meatballs. But they love all of them!!!! Wonderful food!!!!
Thank you for working so hard for all of us!!!!
Michele
Private Member |
I made this a few weeks ago……..DELICIOUS! It was gone in two days (I shared it). Making a crockpot of it tonight to get me through the week :). Thanks for sharing Z.
Private Member |
stockholm, sweden
Really Good! My boyfriend had two plates. Good that I doubbled the receipt. It was hot, maybe I had too much chipotle chili, I had some greek yoghurt to make it not that hot.