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Chilli bean soup
Chilli bean soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spicy chili soup with beans, meat, and tomatoes, served with fiery nachos.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 onion, chopped
  • 300g beef mince
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • Pinch of cayenne
  • 2.50 gm hot paprika
  • 1 red capsicum, finely chopped
  • 1/2 tsp dried oregano
  • 250ml tomato juice
  • 400g can chopped tomatoes
  • 400g can red kidney beans, rinsed, drained
Instructions:
  • In a non-stick frypan over medium-high heat, sizzle the vegetable oil and sauté the onion for 5 minutes until soft, stirring occasionally.
  • Cook the beef mince with spices for 5-6 minutes, using a spoon to break it up until it browns.
  • Combine the capsicum, oregano, tomato juice, tomatoes, water, sea salt, and freshly ground black pepper in a pot. Bring to a boil while stirring, then cover and simmer on medium-low heat for 20 minutes.
  • Stir in the kidney beans and simmer for 10 minutes. For a heartier texture, lightly mash some of the beans before serving in four warm bowls.

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