Main Dishes
Spicy chilli bean soup
There’s minimal prep time to make this hearty bean soup, which works just as well as an easy dinner or packed in a flask for lunch
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- ½ tsp ground cumin
- 400g can chopped tomatoes
- 500ml vegetable stock
- 400g can mixed beans, drained and rinsed
- 1 red pepper, cut into chunky dice
- tortilla chips, to serve
- 4 limes wedges, to serve
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Spicy chilli bean soup
Mixed bean chilli with wedges
A warming bowl of vegetarian chilli makes for great comfort food. Serve with potato wedges for a healthy weeknight supper, and be sure to make extra for the freezer
Ingredients
- 4 medium baking potatoes, unpeeled, each cut into 8 wedges
- 4 tsp olive oil
- 1 red onion, roughly chopped
- 1 yellow pepper
- 1 tbsp Cajun spice mix
- 2 x 410g/14oz cans mixed pulses in water, rinsed and drained
- 400g can chopped tomatoes
- 150ml vegetable stock
- 1 tbsp dark chocolate, chopped
- 4 tbsp reduced-fat soured cream
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
- STEP 2
Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.