Chilli Bean Soup

This Chilli Bean Soup works perfectly when you need something full of flavour and zing.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1-2 red chillies, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp chilli powder
• 400g can chopped tomatoes
• 400g can kidney beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 1 tbsp tomato purée
• 1 cup vegetable stock
• fresh coriander, chopped, for garnish
• sour cream 
• grated cheese
• avocado slices 
• lime wedges
• tortilla chips

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 2 minutes until softened.
3. Add the minced garlic, chopped red and green bell peppers, and red chillies. Sauté for another 2 minutes until the vegetables begin to soften.
4. Stir in the ground cumin, smoked paprika, ground coriander, and chilli powder. Cook for 1-2 minutes until the spices are fragrant.
5. Add the chopped tomatoes, kidney beans, black beans, and tomato purée to the pot. Stir to combine all the ingredients.
6. Pour in the vegetable stock and stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer for a few minutes, stirring occasionally.
7. Season the soup with salt and pepper to taste.
8. Once the soup has thickened slightly and the flavours have melded, remove it from the heat.
9. Ladle the soup into bowls and garnish with fresh coriander.
10. Serve the soup with toppings like sour cream, grated cheese, avocado slices, tortilla chips and lime wedges.