This Mexican Chili Bean Soup is not just a soup; it’s a hearty and satisfying meal in itself. A family favorite, it’s perfect for those cozy evenings when you crave a comforting and flavorful dish. With a touch of spice and a whole lot of flavor, this soup is bound to become a regular on your dinner table. Plus, it’s freezer-friendly, making it a convenient option for busy days. For the little ones, try adding some crushed tortilla chips for a fun twist!
SERVES 4
PREP 10 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS
INGREDIENTS:
- 2 tbsp sunflower oil
- 1 onion, chopped
- 1 small red bell pepper, seeded and finely chopped
- 2 garlic cloves, finely chopped
- 14oz (400g) lean ground beef
- 1 tsp ground cumin
- 2 tsp medium or hot chili powder
- 1⁄2 tsp dried oregano
- 14oz (400g) canned plum tomatoes, chopped
- 2 tbsp tomato paste
- 31⁄4 cups (750ml) hot vegetable stock or chicken stock
- 15oz (400g) can red kidney beans, drained, rinsed, and drained again
- Handful of chopped flat-leaf parsley
- Salt and freshly ground black pepper
- Sour cream or natural yogurt, to serve
- Grated Cheddar, to serve
- 4 warm tortillas (optional), to serve
INSTRUCTIONS:
- Sauté the Aromatics: Heat the sunflower oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until it becomes translucent. Add the finely chopped red bell pepper and garlic, stir-frying for an additional 2 minutes.
- Brown the Beef: Add the lean ground beef to the pan and stir-fry for about 5 minutes or until it has broken up and turned brown. Stir in the ground cumin, chili powder, and dried oregano, and cook for another minute to release their flavors.
- Create the Flavor Base: Stir in the canned chopped tomatoes, tomato paste, and hot vegetable or chicken stock. Allow the mixture to simmer for approximately 20–25 minutes or until it has reduced slightly, achieving a soupy consistency.
- Add the Beans: Incorporate the drained and rinsed red kidney beans into the simmering soup, and let them cook for an additional 5 minutes. Stir in half of the chopped flat-leaf parsley and season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the Mexican Chili Bean Soup into bowls. Top each serving with a spoonful of sour cream or yogurt, a scattering of grated Cheddar cheese, and the remaining chopped parsley. Optionally, serve with warm tortillas on the side for an extra satisfying meal.
Enjoy this thick and hearty Mexican Chili Bean Soup as a family favorite that’s sure to warm your hearts and bellies on any occasion!
