Vickys Chunky Chilli Bean Soup

Chilli bean soup is a popular dish in Mexican cuisine and is often served with tortilla chips or cornbread.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Vickys Chunky Chilli Bean Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Red bell pepper
• 1 medium Carrot
• 2 stalk Celery stalks
• 1 can Canned kidney beans
• 1 can Canned black beans
• 1 can Canned diced tomatoes
• 4 cup Vegetable broth
• 1 teaspoon Chilli powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lime juice

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, red bell pepper, carrot, and celery. Cook until vegetables are softened, about 5 minutes.
2. Add kidney beans, black beans, diced tomatoes, vegetable broth, chilli powder, cumin, paprika, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from heat and let the soup rest for 5 minutes.
4. Stir in fresh cilantro and lime juice.
5. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.