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Chilli con carne soup

Chilli con carne soup

A star rating of 4.6 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in around 1 hour 30 mins, inc simmering time
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
low insalt1.29g


  • 1 small onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 1 tbsp vegetable oil
  • 500g lean minced beef
  • 410g can pinto or red kidney bean , 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


  • STEP 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.

  • STEP 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.)

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, November 2003


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A star rating of 4.6 out of 5.15 ratings

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