Mini soup post!

Vegan Chilli Soup

 

Sometimes you just have to go with whats in the cupboard, today is shopping day and I cant go till this evening so I had to rummage around the backs of cupboards and see what veggies I had in need of being used before they had to be thrown away.

I’m not a huge chilli fan which is probably why I have kidney beans, pinto beans and black beans in the cupboard, I was going to use the black beans but they have to soak overnight… doh so kidney beans and a tin of tomatoes was my starting point and a rather sad looking red pepper.

So…

Ingredients.

1 tin of Kidney beans

 1 tin of chopped tomatoes

1 cup of white rice, washed and drained

1 tbs of tomato puree

1 onion diced

1 pepper diced

1 tsp smoked paprika

1 tsp cumin

1 tsp cocoa powder

Dash of water

Seasoning to taste

A drizzle of oil.

Method.

Fry the onions in the oil till soft, add the paprika and cumin and fry for another minute.

Add the peppers and fry for another minute.

Rinse the rice to remove some of the starch

Add the rice and stir in to coat the rice with flavour.

Pour in the chopped tomatoes and add the tomato puree.

Rinse the kidney beans and add to the mix.

Allow the mix to simmer for a good 10 minutes, keep an eye on the rice you don’t want to overcook it.

Add the water if the mix the mix is getting to thick for your taste.

Add the cocoa powder, this will add depth to the flavour but it won’t be chocolatey.

When the rice is cooked it is ready to serve,  I had some tortilla chips and garlic and chive cream cheese with mine, but it would have also worked with guacamole.

Warming and delicious on a wintery day like today 🙂

Have a wonderful one!

Keep warm!

Gilly.

 

Vegan rice and chilli soup with tortilla chips and garlic and chive cream cheese.
Chilli and rice soup.
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