Beef Family friendly Main Mexican

Chilli bean soup

Name: Chilli bean soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 300g beef mince; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Pinch of cayenne; 1 teaspoon hot paprika; 1 red capsicum, finely chopped; 1/2 teaspoon dried oregano; 1 cup (250ml) tomato juice; 400g can chopped tomatoes; 400g can red kidney beans, rinsed, drained

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by Jill Dupleix

Food writer

Oct 03, 2015

Take everything you like about chilli con carne – the meat, beans, tomatoes, and chilli – turn it into soup, and serve it with spicy nachos.

1 tablespoon vegetable oil
1 onion, chopped
300g beef mince
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch of cayenne
1 teaspoon hot paprika
1 red capsicum, finely chopped
1/2 teaspoon dried oregano
1 cup (250ml) tomato juice
400g can chopped tomatoes
400g can red kidney beans, rinsed, drained

Method

1.

Heat the vegetable oil in a non-stick frypan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
2.

Add the beef mince and spices and cook for 5-6 minutes, breaking up the mince with a spoon, until the mince browns.
3.

Add the capsicum, oregano, tomato juice, tomatoes, 3 cups (750ml) water, season with sea salt and freshly ground black pepper. Bring to the boil, stirring, then simmer, covered, over medium-low heat for 20 minutes.
4.

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 warm bowls.