Super tasty Chili Soup that can be made quickly on the stove-top or more slowly in a slow cooker. Simple, comforting & delicious with only 8 ingredients (plus water & salt)!
PREP TIME: 10 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 5servings
Ingredients
1tablespoonolive oil, or water for oil-free
1largeonion chopped
4clovesgarlic chopped
28 oz / 800g / 3 + ⅓cupcanned crushed tomatoes, or passata, (if you only have diced or whole canned tomatoes just run them through the blender until smooth)
2 x 15 oz or 2 400g cans / 3½cupscanned kidney beans, drained
2mediumgreen bell peppers, deseeded and chopped
2largecarrots, peeled and chopped
2teaspoonssalt
⅓cupchili powder(see recipe notes if you are are not using American style chili powder)
2teaspoonsdried thyme
1200mls / 40oz / 5cupswater, you might not need it all
INSTRUCTIONS
On the stove
Warm the oil in a large pan over a medium heat, then sauté the onion and carrot until the onion is starting to turn golden. (you can use 1 - 2 tablespoons of oil instead of water if you prefer to keep things oil-free).
Add the bell pepper and garlic and sauté for another 2 minutes then add the chili powder (see recipe notes if not using American style chili powder) and cook for 1 minute longer.
Add the tomatoes, kidney beans, salt, thyme and as much of the water as you want to get the soup thickness you like. Allow to come to a gentle simmer, then cook for around 20 minutes or until the vegetables are tender. After this time you can turn it to low and leave it to simmer gently for another hour or two if you aren't ready to serve it immediately.
In a slow cooker
Sauté the onion and carrot in 1 tablespoon of olive oil (or a few drops of water for oil-free) over a medium heat until the onion is starting to turn golden.
Add them along with all of the other ingredients to a slow cooker and cook on high for around 4 hours or on low for 7 - 8 hours.
NOTES
If you are in the UK DO NOT use ⅓ cup of chili powder. The chili powder in the US and Canada is very different to yours. It is generally very mild and contains a mix of chili. paprika, coriander, cumin, onion powder, garlic powder, all spice and cloves. UK chili powder is just made of chilis and is generally quite spicy and hot. If you use ⅓ cup it will be far too hot. Instead use 1 -2 teaspoons depending on how hot you like your food plus a mix of the other spices mentioned to suit your tastes or here is a good chili powder recipe.If you happen to have some leftover grains hanging about (think rice, millet, farro, sorghum, quinoa etc), then feel free to throw them in about ten minutes before serving. It’s a great way to use them up and it makes it even heartier