Slow cooker chilli soup

Lynsey's Kitchen

Chilli Soup

A bold and warming Meat bowl serving 4 people—packed with classic hearty chilli flavours!

Prep 10m

Cook 30m

Serves 4

Type Meat

What you need

500g Beef mince 1 tbsp Olive oil 1 Onion, chopped 1 Red pepper, chopped 2 Garlic cloves, crushed 1 tin Chopped tomatoes 1 tin Kidney beans, drained 1 tbsp Tomato purée 1 tbsp Chilli powder 1 tsp Smoked paprika 500ml Beef stock Black pepper

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How to make

1

Brown the Mince

Heat 1 tbsp of olive oil in a frying pan over a medium heat. Add the beef mince and brown it all over, then carefully drain away any excess fat.

2

Load the Soup Maker

Transfer the browned beef mince into your soup maker. Add the chopped onion, red pepper, garlic, chopped tomatoes, drained kidney beans, tomato purée, chilli powder, smoked paprika, and beef stock.

3

Set and Cook

Secure the lid on the machine and select the chunky soup setting. Allow the soup maker to complete its full cycle.

4

Check and Serve

Once finished, open the lid and thoroughly check the seasoning, adding black pepper to taste before serving hot.

Saucepan Method

Don't have a soup maker? No problem. To make this on the hob:

• Brown the mince in a large saucepan with the olive oil and drain the excess fat.
• Add all the remaining ingredients directly into the pan.
• Bring the mixture to the boil, then reduce the heat and simmer gently for 25–30 minutes, or until the vegetables are completely soft.
• Keep the soup chunky and ensure the meat is fully cooked through.

Tip: Always check the seasoning at the end as stock cubes can already be quite salty!

310Calories

14gFat

22gCarbs

28gProtein

Enjoy, Lynsey Queen of Clean xoxo

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