Recipe: Delicious Vickys Chunky Chilli Bean Soup, GF DF EF SF NF

Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Beans chili soup recipes:easy vegetable healthy dinner/lunch foods is low crab diet high in protein best for winter evening. Season, then whizz using a hand blender until smooth.

Season, then whizz using a hand blender until smooth. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Beans chili soup recipes:easy vegetable healthy dinner/lunch foods is low crab diet high in protein best for winter evening. You can have Vickys Chunky Chilli Bean Soup, GF DF EF SF NF using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Chunky Chilli Bean Soup, GF DF EF SF NF

1. You need 400 grams of black beans, dried.
2. It’s 2 tbsp of oil.
3. It’s 3 clove of garlic, chopped.
4. It’s 2 of onion, chopped.
5. Prepare 1 of red chilli, chopped or amount to your own taste!.
6. Prepare 2 tsp of smoked paprika.
7. You need 2 tsp of ground cumin.
8. It’s 2 tsp of ground coriander.
9. It’s 2 tsp of oregano.
10. It’s 1 tsp of allspice.
11. It’s 1/2 tsp of ground cinnamon.
12. Prepare 2 of carrots, chopped.
13. It’s 800 grams of can of chopped tomatoes.
14. It’s 700 ml of chicken stock / strong vegetable stock.
15. It’s 60 ml of red wine.
16. You need 150 grams of sweetcorn.
17. You need 30 grams of dark chocolate, chopped.
18. You need 1 handful of sliced spring onions / scallions to serve.
19. It’s 1 dash of chilli powder to serve.

Season, then whizz using a hand blender until smooth. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Vickys Roasted Vegetable Pasta, GF DF EF SF NF. Here is how you cook it. Melt the sunflower spread in a large saucepan and gently cook the leek for a few minutes until softened.

Vickys Chunky Chilli Bean Soup, GF DF EF SF NF instructions

1. Soak the beans in cold water overnight (12 hrs) then drain and rinse.
2. Put them in a pan and cover with fresh water. Boil for 15 minutes then let simmer for 15 minutes.
3. Heat the oil in a larger pan and fry off the garlic, onion and chilli in the cumin, coriander, allspice, cinnamon and paprika until soft.
4. Add the chopped carrot, can of tomatoes, wine, stock and oregano.
5. Drain the beans and add to the large pan. Let simmer for 30 minutes or until the carrot is soft. Add the chocolate and stir through.
6. Puree half of the soup smooth in a blender, add back to the pan with the sweetcorn and heat through.
7. Serve topped with some sliced spring onion, a dash of chilli powder and a bread roll. See my quick oven bread for a gluten free, vegan bread roll recipe.
8. You can use chilli powder in place of the chilli, oregano and spices if you prefer to. Add it with the onion & garlic in step 3. See my profile for a chilli powder mix!.

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