Chilli con carne soup
- Preparation and cooking time
- Total time
- Ready in around 1 hour 30 mins, inc simmering time
- Easy
- Serves 6
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- 1 small onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 tbsp vegetable oil
- 500g lean minced beef
- 410g can pinto or red kidney beandrained
- 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 corianderor parsley leaves and some grated gruyère, to serve
Nutrition: per serving
- kcal252
- fat12g
- saturates5g
- carbs14g
- sugars1g
- fibre4g
- protein24g
- salt1.29glow
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.
