Chilli bean soup >span class=”new”/span<

Posted by adm On September - 7 - 2011

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  • 1 tbs oil
  • 1 onion, shredded
  • 300g beef moderate
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of jalapeno
  • 1 tsp hot pimiento
  • 1 red pepper, finely sliced
  • 1/2 tsp dried oregano
  • 1 cup (250ml) tomato succus
  • 400g can chopped tomatoes
  • 400g can red kidney beans, rinsed, knackered

How to:

  • Heat the vegetable oil in a non-stick frypan over medium-high warmth. Add the onion and fix, stirring, for 5 minutes or until subdued.

  • Add the beef mince and spices and cook for 5-6 transactions, breaking up the mince with a spoonful, until the mince browns.

  • Add the pepper, oregano, tomato succus, tomatoes, 3 cups (750ml) h2o, season with sea salt and freshly ground black peppercorn. Bring to the churn, stirring, then simmer, covered, over medium-low heat for 20 transactions.

  • Add the kidney beans and simmer for 10 minutes. For a thicker soup, mash a few of the beans and stir through. Serve in four tender bowls.

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