SPICY CHILLI BEAN SOUP
PREP TIME: 10 MINS
COOK TIME: 40 MINS
SERVES 4 AS A LIGHT MEAL
1 Tbsp olive oil
1 large brown onion,
finely chopped
1 clove garlic, crushed 1 Tbsp tomato puree ➤
1 tsp Mexican chilli powder
½ tsp ground cumin
400g can no-added-salt
chopped tomatoes
500ml (2 cups) salt-reduced vegetable stock or glutenfree stock
400g can no-added-salt four bean mix, drained and rinsed
1 red capsicum, finely chopped
50g (2 cups) tortilla chips or
gluten-free tortilla chips, to serve 4 lime wedges, to serve
1 Heat olive oil in deep saucepan over medium heat. Add onion and cook, stirring occasionally, for 6-7 minutes, or until onion softens. Add crushed garlic and tomato puree. Cook, stirring, for 1-2 minutes. Add chilli powder and cumin. Cook, stirring, for 1 minute.
2 Add canned tomatoes to pan. Half fill the can with water and add to pan with the stock. Cover and bring to a simmer over high heat. Reduce heat to medium and simmer for 15 minutes.
3 Use an electric hand mixer to blend until smooth. Stir in bean mix and chopped capsicum. Cook for a further 10-15 minutes, or until capsicum is tender. Serve in bowls each topped with ½ cup tortilla chips and a lime wedge.