Spicy chilli bean soup

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal157
  • fat4g
  • saturates0g
  • carbs18g
  • sugars10g
  • fibre9g
  • protein8g
  • salt0.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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 lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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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Comments (7)

shan rees's picture
1.25

Made this soup tonight and l found it very bitter almost too tomatoey so l added 2 tsp of muscovado sugar and it tasted better but l don't think l will make again

moira_therese's picture
5

Great recipe! Just added zucchini and leftover leek into the mix with the beans and was a lovely addition, really you could add any kind of vegetable and it would still taste amazing, if not even better!! Also, instead of bought tortilla chips, I made my own by cutting up a tortilla wrap and place in the over for about 10-15 minutes to let then crisp up. Yum!! :)

alotties's picture
5

This was absolutely lovely, added a bit more spice and a bit of smoked paprika for depth but it was overall very flavourful yet simple. I'd definitely make again!

joanna1972's picture
5

Really loved this. Ramped up the chilli content to our taste buds. And in the absence of a stick blender in my life, a few pulses in the blender...in small portions. Forgot the lime which was a shame as I feel that would have made it even more lovely. But excellent flavour, comforting and warming. Served with garlic bread rather than tortillas due to the weather!!!

Frantic Flapjack's picture
5

Top winter soup recipe. Very easy to make and a good depth of flavour.

nandavies's picture
5

Loved this soup. Filling enough for a midweek lunch. The squeeze of lime is a real plus. Freezes well.

reevey's picture
5

Chilli bean soup - Scrums!!!!! So easy and quick to make, I'd eat again right now. I used hot chilli rather than mild to get a bit of heat into it to warm us from inside out here in France, with snow due today !!! 8 out of 10 and repeating as soon as I can

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