2 x 400gramscanned red kidney beans drained and rinsed
Beef or chicken stock powderto taste (optional)
Salt to adjust the seasoning
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In a large sauce pan, add the oil and heat over a medium/high heat, add the onion and garlic and fry until the onions are soft and start to change colour.
Add sliced chilli, ground cumin, ground coriander, chopped fresh coriander, chilli powder, paprika powder. Mix well with the onion and garlic and fry on medium heat for a minute.Tip: If you find the mixture is too dry and might burn, turn down the heat and add a splash of water to the pot.
Turn up the heat, then add the beef mince. Cook until the meat turns from a pinkish red to a brown colour (this will take about 5 minutes). As you are browning the meat, break it up with your wooden spoon (you don’t want any big lumps of meat).
Turn down the heat a little and add capsicum. Cook until softened (this will take about 5 minutes). As it’s cooking give it a stir every now and again.
Add the tomato paste, stir well into the mixture.
Add the diced canned tomatoes, rough chopped fresh tomatoes, red kidney beans, Worcestershire sauce, 1 litres water, your choice of beef or chicken stock powder to taste.Bring to the boil, reduce heat, simmer with lid off, for about 20 – 25 minutes or until the flavours have developed, and the soup is slightly reduced.
Taste for seasoning and adjust if necessary.
Serving Suggestion:Serve with sour cream, fresh coriander, crushed corn chips, grated cheese and a squeeze of lime juice.
Beef Chilli Bean Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.