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Warming chili soup with kidney beans


Fall is here and while I always feel sad about saying goodbye to summer, then I absolutely love to cosy up on my couch with tea and blankets while looking out at the cold and rainy weather. The gloomy weather we have right now is just perfect for warm and filling dishes, which is why I want to share the recipe for this warming chili soup with you guys. It is my go-to dinner in the fall and winter time, because it is so easy (and cheap) to make and you can pretty much just use whatever veggies you have available + it is the perfect way to help you stay warm – haha you may even break a sweat while eating this ;)

Find more of my favorite soup recipes right here!

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3 carrots
1 red bell pepper
2 onions
2 red chillies, finely chopped*
2-3 cloves of garlic, finely chopped

1 can chopped tomatoes
3 tablespoons pure tomato purée
750 ml vegetable broth

1.5 tablespoons smoked paprika
1 teaspoon dried thyme
1.5 teaspoon ground cumin
Salt and pepper to taste

1 can red kidney beans, drained and rinsed

*Note: adjust the amount according to the kind of chilis you use, some are a lot stronger than others



Start by chopping the carrots, pepper, onion, chili and garlic and add everything to a large pot and let it sweat in a little olive oil on medium heat for about 10-15 minutes while stirring occasionally.

Add the can of chopped tomatoes, the tomato purée, the vegetable broth and spices, bring it to a boil and let it simmer for 20-25 minutes with the lid on.

Adjust the spices to your liking and purée the soup with a stick blender if you’d like. I often leave out that step and just serve it as is, but with a little bit of greek yoghurt, fresh basil and maybe a slice of bread. Enjoy ♥


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