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Spicy chilli bean soup

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 157
  • Carbohydrates 18
  • Saturated Fat 0
  • Sugar 10
  • Protein 8
  • Fat 4
  • Fibre 9
  • Salt 0.5

Nutrition per serving

  • Calories 157
  • Carbohydrates 18
  • Saturated Fat 0
  • Sugar 10
  • Protein 8
  • Fat 4
  • Fibre 9
  • Salt 0.5

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 tsp mild chilli powder
  • ½ tsp ground cumin
  • 400g can chopped tomatoes
  • 500ml vegetable stock
  • 400g can mixed beans, drained and rinsed
  • 1 red pepper, cut into chunky dice
  • tortilla chips, to serve
  • 4 limes wedges, to serve

Method

  1. Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.

  2. 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.

  3. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

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