Classic Chilli con Carne Soup

    Classic Chilli con Carne Soup

    85saves
    1hr10min


    5 people made this

    About this recipe: This soup is the perfect winter soup to be enjoyed any time of the year. It's quick and easy to make, spicy, low fat, satisfyingly rich and hearty. This recipe makes four decent bowls... or in our house two bowls per person. Each bowl of soup is approximately 250 calories and will furnish you with at least 2 portions of fruit and vegetables. Beef mince is simmered with kidney beans, onions and peppers in a spicy tomato soup base.

    Ingredients
    Makes: 2 - 4 servings, depending how greedy you are

    • 1 teaspoon groundnut oil
    • 1 small onion, diced
    • 2-3 cloves garlic, crushed
    • 225g extra lean minced beef (less than 5% fat)
    • 1 (400g) tin chopped tomatoes
    • 2 small green peppers, diced
    • 225g mushrooms, thickly sliced
    • 300g cooked kidney beans
    • Cajun spice, to taste
    • 1 tablespoon paprika

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. In a large saucepan, heat the oil and sauté the onion and garlic until golden, about 3-5 minutes.
    2. Add the minced beef, fry until evenly browned. Add the chopped tomatoes and stir.
    3. Add 600-725ml boiling water to thin out the soup a little (more can be added later).
    4. Bring the soup back to the boil, then add the peppers. Simmer for a couple of minutes before adding the mushrooms and kidney beans. Season with cajun spice
    5. Add more water if necessary to thin the soup. Add the additional paprika and adjust the seasoning if required.
    6. Simmer for an additional 5 minutes before serving on its own or with cornbread muffins. Enjoy!

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    Reviews (1)

    RolandasLiniovas
    0

    Made it twice, this is an absolutely good recipe. My only suggestion would be: do not put mushrooms (gives it a very unusual taste) and put one cube of chicken stock + only one green pepper and a little bit of sour cream or Greek yogurt (2-3 Tbs). Enjoy!!! - 10 Aug 2016

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