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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys chunky chilli bean soup, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. 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 is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys chunky chilli bean soup, gf df ef sf nf using 19 ingredients and 8 steps. Here is how you cook it.

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