Chili con / sin carne soup

Ingredients

• 300 - 400 g ground beef (optional)

• 1 onion, finely chopped

• 3-4 cloves of garlic, crushed

• 1200 ml beef broth (or vegetable broth if you are making the vegetarian option) 

• 1 can of tomatoes, diced

• 2 bell peppers, chopped

• 2 carrots, peeled and sliced

• 2 cans of black beans or 480 g boiled black beans

• 1 can of corn or 200 g boiled corn kernels (2 cobs)

• 10 - 15 g / bunch of fresh coriander 

Spice mix: 

• 2 ½ tbsp. cumin 

• 1 tbsp. paprika powder 

• 1 tbsp. oregano

• 1 tsp. garlic powder (optional)

• 1 tsp. onion powder (optional)

• 1/2 tsp coriander

• ½ tsp. chili powder (or adjust to taste) 

• +/- salt to taste 

To serve (optional) : 

• rice, cooked or plain tortilla chips

• 1 lemon, sliced

• sour cream or Greek yogurt

Method

1. Heat the oil in a deep pot. Add onion and garlic, cook until slightly golden.

2. Add the minced meat and the spice mix, cook for 5 minutes. 

3. Then add the carrot, bell peppers and cook for another couple of minutes before adding the broth and diced tomatoes.

4. When the soup starts bubbling, put the lid on and cook on medium heat for about 15-20 minutes until the carrots are soft. 

5. Rinse the black beans and corn and add to the soup together with the chopped coriander. 

6. Serve with Greek yogurt or sour cream, rice or tortilla chips and a slice of lemon

Time: 30 min 

Servings: 5 - 6