SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
LAZY MAN'S CHILI SOUP WITH BEANS
This was a winner for a chili recipe contast that had over 25,000 entries. It is a recipe by Bart Edwards, Athens, OH. ENjoy!
Provided by Kara H
Categories Meat
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown the ground beef in large pot.
- Drain the beef and return it to the pot.
- Add the ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes with onions, drained chili beans, drained corn and Tabasco pepper sauce to the pot with the beef.
- Cover and cook on medium heat for 35 minutes, stirring occasionally.
- Remove pot from heat and spoon into individual serving bowls.
- Add 1-2 oz of cheddar cheese and sour cream (optional).
Nutrition Facts : Calories 241.1, Fat 9.6, SaturatedFat 3.8, Cholesterol 59, Sodium 396.6, Carbohydrate 16.6, Fiber 2.5, Sugar 0.8, Protein 22.3
MEXICAN CHILI SOUP
Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.
Provided by Tina Menard
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
- Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
- Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g
CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
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