Chilli con carne soup

Recipe uploaded by

Silvana Franco

7 ratings

Recipe by Silvana Franco

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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.

Per serving

252 kcalories, protein 24g, carbohydrate 14g, fat 12 g, saturated fat 5g, fibre 4g, salt 1.29 g

Latest comments and suggestions

• Pauline

  08 January 2008

  Pauline rated this recipe

  

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• sal

  11 January 2008

  sal commented on this recipe

  I added a tin of mixed beans to the soup, it was lovely.

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• sal

  11 January 2008

  sal rated and commented on this recipe

  

  I added a tin of mixed beans to the soup, it was lovely.

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• sal

  11 January 2008

  sal commented on this recipe

  I added a tin of mixed beans to the soup, it was lovely.

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• Chilikat

  15 May 2008

  Chilikat rated this recipe

  

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• paulas menus

  06 September 2008

  paulas menus rated and commented on this recipe

  

  GREAT EASY SATISFYING SOUP

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• boyzonefan

  04 November 2008

  boyzonefan commented on this recipe

  Abosolutely delicious..perfect for this chilly weather!

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• Ulla

  08 February 2009

  Ulla rated and commented on this recipe

  

  Delicious!

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• lauren2895

  26 February 2009

  lauren2895 commented on this recipe

  I made this with quorn and it was a bit tastless to begin with but I added marmite, smoked paprika and another stock cube. It was delicious and tasted even better the next day will make again

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• Belkey

  11 May 2009

  Belkey rated and commented on this recipe

  

  I found this really rather dull and tasteless, like Lauren, I had to add more flavours to pep it up which I don't think is the general idea! I also thought it was a bit of an odd consistency. Sadly, not one to be repeated in my book.

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• Jack

  12 May 2009

  Jack commented on this recipe

  I always use marmite and oxo cube for the stock-lovely!

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• Kim Noctor

  05 November 2009

  Kim Noctor rated and commented on this recipe

  

  I made this for a bonfire night in 2003 it went down a treat!

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Ingredients

• 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Low-fat, Super healthy

Ingredients

• 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

Per serving

252 kcalories, protein 24g, carbohydrate 14g, fat 12 g, saturated fat 5g, fibre 4g, salt 1.29 g

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