Chilli Con Carne Soup
Our classic bolognese makes a great base for all sorts of crowd-pleasing dishes. Whip up a big batch on a Sunday night for a head start on your weeknight dinners, like this spicy and warming winter soup.
Ingredients
2 Tbsp olive oil
3 spring onions, sliced
½ tsp sweet smoked paprika
¼ tsp chilli flakes
½ tsp dried oregano
2 Tbsp chipotle in adobo, roughly chopped
1 tin DiNapoli fire roasted tomatoes
750ml beef stock
1 tin black beans, drained and rinsed
½ batch bolognese
To serve (optional):
Diced avocado tossed with lime juice
Corn chips
Sour cream or crème fraîche
Crumbled feta
Fresh coriander
Method
To make the soup, heat the oil in a saucepan and fry the spring onions over a low heat with the garlic until soft, about 3-4 minutes. Add the smoked paprika, chilli flakes, and oregano and fry for a minute. Add the chipotle, tinned tomatoes, and beef stock.
Bring to a simmer and cook for 15 minutes, then add the beans and bolognese and cook for another 10 minutes to heat through. Season to taste, then ladle into warmed bowls and add toppings.