This has all the comfort of a classic chilli, but in soup form. It’s warming, filling and protein-rich without being heavy or greasy. Perfect for cold evenings or batch cooking for the week ahead.
Chilli Con Carne Soup
Print RecipeIngredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 500 g lean beef mince (five percent fat works well)
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½–1 tsp chilli powder (to taste)
- 1 tin chopped tomatoes
- 1 tin red kidney beans, drained and rinsed
- 750 ml beef stock
- Salt and black pepper
- Optional to serve: Greek yoghurt, chopped coriander, squeeze of lime
Instructions
Method
Heat olive oil in a large saucepan. Add onion and red pepper and cook gently for six to eight minutes until soft.
Add garlic and cook for one minute.
Stir in the beef mince, breaking it up with a spoon, and cook until browned.
Add tomato purée, cumin, smoked paprika and chilli powder. Stir well to coat the meat.
Pour in chopped tomatoes, stock and kidney beans. Bring to a gentle simmer.
Cook uncovered for twenty to twenty-five minutes, stirring occasionally, until slightly thickened but still soupy.
Season well with salt and pepper.
Serve hot with a dollop of yoghurt and herbs if you like.
