Chunky Chilli Soup
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Chunky Chilli Soup

About this recipe: A variation on the classic chilli con carne, turning it into a tasty soup.

ExplodeyJo Gloucestershire, England, UK


Serves: 4 

  • 1 tbs oil
  • 1 clove garlic
  • 500g minced beef
  • 1 tin kidney / chilli beans
  • 2 tins chopped tomatoes
  • 1/2 cup passata
  • 1 beef stock cube
  • 1 vegetable stock cube (or vege gravy granules)
  • 1 red pepper
  • drop of chilli sauce
  • drop of red wine
  • some chilli powder
  • 1 lime


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

  1. Fry crushed garlic in the oil, in a large saucepan, for a couple of minutes. Add the beef, and cook until just brown. Add the beef stock cube and stir.
  2. Add the beans and red pepper, stir and cook for a few minutes. Add the chopped tomatoes. Half-fill each empty tin with water, and add this to the mix. Stir well.
  3. Stir in passata, vege stock / gravy, wine, chilli sauce and power, and any other herbs and spices you usually put in your chilli. Make it as hot or mild as you like! Season well with black pepper. 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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