Spicy Chilli Bean Soup
A full of flavour, comforting and hearty bean soup, with freshness from lime when serving.
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 clove garlic crushed
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- 0.5 tsp ground cumin
- 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 ¼ cups) vegetable stock (made from a stock cube or pot)
- 400 g (14 oz) tin mixed beans drained and rinsed
- 1 pepper red, yellow or orange, deseeded and cut into chunky dice
To serve:
- tortilla chips
- 4 lime wedges
Instructions
- Heat the oil in a deep saucepan or casserole and fry the chopped onion over a medium heat for 3 to 5 minutes, until tender. Add the garlic and tomato purée, stirring for 1 to 2 minutes until combined. Sprinkle in the spices and cook for another minute.
- Add in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10 to 15 minutes, uncovered. Season, to taste, then whizz using a hand blender until smooth. Add the beans and diced pepper and cook for another 15 minutes until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Notes
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- This spicy chilli bean soup recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 222kcal | Carbohydrates: 38g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 654mg | Potassium: 737mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1853IU | Vitamin C: 70mg | Calcium: 82mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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