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Photo of Chilli con carne soup by WW

Chilli con carne soup

Total Time
1 hr
10 min
50 min
We've transformed this Mexican-style stew into a hearty soup that will spice up your midweek meals.


Brown onion

1 medium, finely chopped

Lean beef mince, raw

250 g


1 clove(s), crushed

Ground paprika

2 tsp

Ground cumin

2 tsp

Canned diced tomatoes

420 g, crushed

Beef stock

5 cup(s)

Canned red kidney beans, rinsed, drained

1 can(s), (420g can)

Extra light cheddar cheese

40 g, grated

Fresh flat-leaf parsley

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a medium non-stick saucepan with oil and heat over high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the beef mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the garlic, paprika and cumin and cook for 1 minute.
  2. Add the crushed tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Add the kidney beans and cook for 5 minutes or until heated through.
  3. Ladle soup into bowls and serve sprinkled with cheese and parsley.