Prep Time
4 Mins
Cook Time
20 Mins
Yield
Makes 11 cups
Photo: Thayer Gowdy; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

Step 2

Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.

Step 3

Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.

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