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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chunky chilli bean soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Chunky Chilli Bean Soup, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must 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 can achieve it.

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