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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys chunky chilli bean soup, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Chunky Chilli Bean Soup, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook vickys chunky chilli bean soup, gf df ef sf nf using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chunky Chilli Bean Soup, GF DF EF SF NF:
  1. Get 400 grams black beans, dried
  2. Take 2 tbsp oil
  3. Make ready 3 clove garlic, chopped
  4. Prepare 2 onion, chopped
  5. Make ready 1 red chilli, chopped or amount to your own taste!
  6. Take 2 tsp smoked paprika
  7. Take 2 tsp ground cumin
  8. Get 2 tsp ground coriander
  9. Make ready 2 tsp oregano
  10. Make ready 1 tsp allspice
  11. Prepare 1/2 tsp ground cinnamon
  12. Take 2 carrots, chopped
  13. Get 800 grams can of chopped tomatoes
  14. Make ready 700 ml chicken stock / strong vegetable stock
  15. Get 60 ml red wine
  16. Get 150 grams sweetcorn
  17. Make ready 30 grams dark chocolate, chopped
  18. Take 1 handful sliced spring onions / scallions to serve
  19. Get 1 dash chilli powder to serve
Instructions to make Vickys Chunky Chilli Bean Soup, GF DF EF SF NF:
  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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