Spicy chilli bean soup

Spicy chilli bean soup

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(10 ratings)

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, questions and tips

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Stoat74
5th Feb, 2017
5.05
I've made this 3 times for lunch at work. Very simple to do. I add extra vegetables (leeks and celery) to ramp up the veg portions and it's still really nice. I also use hot chilli powder and double the amount of this to get it to a heat I like. It will do me 3 days lunches.
shan rees's picture
shan rees
15th Nov, 2016
1.3
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
18th Aug, 2016
5.05
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
27th Apr, 2016
5.05
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
17th Feb, 2016
5.05
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
19th Jan, 2016
5.05
Top winter soup recipe. Very easy to make and a good depth of flavour.
nandavies
30th Nov, 2015
5.05
Loved this soup. Filling enough for a midweek lunch. The squeeze of lime is a real plus. Freezes well.
reevey
15th Oct, 2015
5.05
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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