Vegetarian chilli recipe for 4 people, takes only 40 mins; recipe has olive oil, onion, garlic clove, tomato puree, chilli powder, ground cumin, chopped tomato, vegetable stock, can mixed beans, red pepper, tortilla chip and lime.
Spicy chilli bean soup
Course: Vegetarian chilli
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Garlic Clove: 1 garlic clove, crushed
- Tomato Puree: 1 tbsp tomato puree
- Chilli Powder: 1 tsp mild chilli powder
- Ground Cumin: 1/2 tsp ground cumin
- Chopped Tomato: 400g can chopped tomatoes
- Vegetable Stock: 500ml vegetable stock
- Can Mixed Beans: 400g can mixed beans, drained and rinsed
- Red Pepper: 1 red pepper, cut into chunky dice
- Tortilla Chip: tortilla chips, to serve
- Lime: 4 limes wedges, to serve
Directions
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato puree, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip 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 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
