Chilli bean soup

Chilli bean soup


  • 150gr pack chorizo or bacon bits
  • 1 onion
  • 2 cloves garlic
  • 1/2 red pepper 
  • 1 400gr tin of red kidney beans
  • 1 400gr tin tomatoes
  • 1 tsp dried chipotle flakes
  • 1 tsp dried ancho flakes
  • 2 tbsp tomato purée
  • 1 tsp chipotles in adobo (optional) 
  • 1/2 tsp mixed dried herbs 
  • Sour cream & grated cheese to serve


  1. In a heavy based casserole fry off the chorizo or bacon bits till they are crispy & release their oil.
  2. Remove from pan with slotted spoon & set aside.
  3. Fry off chopped onion, garlic & chopped pepper until softened. 
  4. Add the chilli flakes & dried herbs & stir to coat, then add half the tin of kidney beans & the tin of tomatoes.
  5. Half fill the tomato tin with cold water, swill it round  & add to the pan. 
  6. Add the tomato purée & the chipotles in adobo and simmer gently for 15 mins.
  7. Blend to a smooth consistency then add the remaining beans & bring back to simmering point.
  8. Serve topped with the frazzled chorizo, some grated cheddar & a swirl of sour cream. Excellent with a buttered onion bagel.

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