Name: Chilli con carne soup
Total time: 1 h 30 min
Yield: 6
Cuisine: Cajun & Creole
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 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

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Chilli con carne soup

Chilli con carne soup

Silvana Franco

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Serves 6

Easy

Total time: 1 hr and 30 mins

Ready in around 1 hour 30 mins, inc simmering time

A star rating of 4.4 out of 5.19 ratingsRate

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

Freezable

Healthy

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A star rating of 4.5 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal252
fat12g
saturates5g
carbs14g
sugars1g
fibre4g
protein24g
salt1.29g

low

Method

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.

Recipe from Good Food magazine, November 2003

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A star rating of 4.4 out of 5.19 ratings

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