Chilli beef and kidney bean soup

Author: Amal Webster

Photographer: Mark O'Meara

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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2 teaspoons olive oil
1 large carrot, diced
1 large red capsicum, diced
1 medium-sized red onion, diced
3 cloves garlic, minced
1 cinnamon stick
1 teaspoon dried chilli flakes
400g beef mince
1 tablespoon Worcestershire sauce
400g can no-added-salt kidney beans, drained, rinsed
1 ½ cups passata
2 cups liquid no-added-salt beef stock
2 cups boiling water
spray oil
4 wholemeal tortillas, warmed
¼ cup chopped fresh coriandercilantroX, to serve

Instructions

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1 Heat oil in a large saucepan set over a medium-high heat. Add carrot, capsicum and onion to pan with garlic, cinnamon and chilli flakes. Cook, stirring, for 3 minutes or until fragrant.

2 Add mince to pan. Cook, stirring, for 3 minutes or until mince is browned and cooked through. Add Worcestershire sauce, kidney beans, passata, stock and boiling water. Bring mixture to the boil then reduce heat to simmer, uncovered and stirring occasionally, for 20 minutes or until vegetables are tender.

3 Meanwhile, spray a medium-sized grill pan with oil and set over a medium heat. Cook tortillas, one at a time, for 1-2 minutes each side or until slightly browned. Remove from heat and cover to keep warm.

4 Stir coriander into soup then serve immediately with a tortilla.

Variations

Make it gluten free: Check stock is gluten free, use gluten-free tamari or soy sauce instead of Worcestershire sauce, and use gluten-free bread.

Nutrition Info (per serve)

Calories 451 cal

Kilojoules 1890 kJ

Protein 33 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 10 g

Sodium 770 mg

Calcium 80 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.