Chilli con carne soup

This is a soupy version of a classic chilli – kept mellow so children can enjoy it too

  • Ready in around 1 hour 30 mins, inc simmering time
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 252
  • fat 12g
  • saturates 5g
  • carbs 14g
  • sugars 1g
  • fibre 4g
  • protein 24g
  • salt 1.29g


  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp vegetable oil
  • 500g lean minced beef
  • 410g can pinto or red kidney beans, drained
  • 400g cans chopped plum tomatoes
  • 700ml/1¼ pints hot chicken stock
  • large pinch of crushed dried chillies
  • 2 squares of dark chocolate (try Lindt 85%)
  • fresh coriander or parsley leaves and some grated gruyère, to serve


  1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.

  2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)

  3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

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