Chunky chilli soup

    40 min

    A variation on the classic chilli con carne, turning it into a tasty and beefy soup that's hearty enough for a meal.

    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 1 clove garlic, crushed
    • 500g minced beef
    • 1 beef stock cube
    • 1 (400g) tin kidney beans
    • 1 red pepper, chopped
    • 2 (400g) tins chopped tomatoes
    • 125g passata
    • 1 vegetable stock cube
    • 2 tablespoons red wine
    • chilli sauce, to taste
    • chilli powder, to taste
    • black pepper, to taste
    • 1 lime

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Fry crushed garlic in the oil, in a large saucepan, for a minute. Add the beef mince, and cook until just brown. Add the beef stock cube and stir. Add the beans and red pepper, stir and cook for a few minutes.
    2. Add the chopped tomatoes. Half-fill each empty tin with water, swirl to catch the extra tomato juices, and add this to the mix. Stir well.
    3. Stir in passata, vegetable stock cube, wine, chilli sauce and chilli powder, and any other herbs and spices you usually put in your chilli, if liked. Make it as hot or mild as you wish! Season well with black pepper.
    4. Cover, and simmer on a low heat for 15 minutes. Stir in the juice of the lime, and serve.


    This tastes great with the juice of a lime squeezed into the mixture a minute or two before it's ready.

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