SPICY CHILLI BEAN SOUP

Spicy chilli bean soup image

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

Provided by Chelsie Collins

Time 50m

Number Of Ingredients 12

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Ingredients

1 tbsp olive oil
1 large onion, finely chopped
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 limes wedges, to serve

Steps:

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.
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.
Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium