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Three Bean Chili Soup

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This recipe is delicious and a fabulous meal on its own, especially when garnished and accompanied by an ice-cold Corona – perfect for a cold winter day, or when the sun is shining. Feel free to switch up the beans to any kind you prefer, as well as throw in any extra vegetables that might be left in your fridge. This soup can easily be adapted.

Three Bean Chili Soup
Serves 8

2 tbsp vegetable oil
2-3 celery ribs, finely chopped
4 onions, chopped
4 medium garlic cloves, chopped
1 fresh green chili, chopped (you can add more if you want it really spicy!)
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp tomato paste
2 tsp fresh thyme, chopped
1 tsp ground coriander
1/4 tsp cayenne
2dl hard cider
8dl vegetable broth (homemade or store-bought)
1 big can (28 oz.) diced tomatoes
425g cooked black beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
425g cooked pinto beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
425g cooked dark red kidney beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
1 tbsp apple cider vinegar
salt and pepper to taste

To garnish (optional): diced red onion, diced avocado, grated cheese, diced tomato, chopped pickled jalapeños, sour cream, lime wedges, chopped coriander, plain salted tortilla chips

Add two tbsp of oil and the celery, onion and garlic to a large stock pot. Sprinkle with 1/2 tsp salt and cook over a medium heat, stirring occasionally for about 5 minutes, until softened and lightly browned. Stir in the fresh chili, chili powder, cumin, tomato paste, thyme, coriander, and cayenne, and cook, stirring, for 1-2 minutes, until fragrant.
Pour in the cider, turn the heat up high, and cook, scraping the bottom of the pot to loosen any browned bits, for about 2 minutes, until most of the liquid is evaporated. Add the canned tomatoes and the vegetable broth and bring to a simmer.
Turn the heat down to medium low. Simmer for 10 minutes then add all the whole beans. Cover and simmer, stirring occasionally for about 30-45 minutes. If the soup gets too thick, thin it with a little water.
Stir in the vinegar, and season with salt and pepper to taste.
Serve with the garnishes.

Enjoy!

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