This vegetarian chilli soup is perfect for warming up on a cold winters day. Packed full of delicious beans and spices it is a hearty and healthy meal. The recipe is very versatile so feel free to substitute the onions and pepper for another type if those are what you have available. The type of beans used in chilli is normally kidney beans but others will work just as well. You could also use a tin of mixed beans or even chickpeas. The heat of the finished chilli will depend on what chillies you use and whether you leave the seeds in or remove them.
This vegetarian chilli soup recipe could be adapted to be suitable for vegans by replacing the quorn mince with soya mince or a vegan mince. the mince could also be left out and replaced with lentils or a second can of beans.
500g quorn mince
2 red onions, thinly sliced
2 red chillies, finely chopped and deseeded (leave in the seeds for a hotter chilli)
2 cloves garlic, finely chopped
1 red pepper, diced
1 large can beans, drained
3 tbsp paprika
1 tin chopped tomatoes
1 pint of water
Olive oil for frying
1. Gently fry the onions in a little oil until they are soft.
2. Add the chillies, garlic and red pepper and fry for another minute.
3. Add all the remaining ingredients to the pan and stir well. Bring to the boil and simmer for 15-20 minutes until cooked through.