Chilli con carne soup
2
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
We've transformed this Mexican-style stew into a hearty soup that will spice up your midweek meals.
Ingredients
Brown onion
1 medium, finely chopped
Lean beef mince, raw
250 g
Garlic
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)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.