Chili Soup

5 from 1 reviews


  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large white onion, chopped
  • 200g ground beef
  • 200g Quorn meat-free grounds (optional)
  • 1 400g can diced tomato
  • 4 cups water
  • 34 tbsp chili powder or chili seasoning
  • 1 400g can of red kidney beans
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • salt and pepper

for garnish

  • chopped cilantro
  • diced avocado
  • grated cheddar cheese


  1. Heat olive oil in a pot and sauté onions and garlic until onion becomes translucent.
  2. Add the ground beef and cook until brown.
  3. Pour in diced tomatoes and water.Stir in the chili powder.
  4. Bring everything into a boil then add the kidney beans, diced potatoes, diced carrots, and bell peppers. Simmer until vegetables are tender, then add the Quorn, meat free grounds. Simmer for 5 more minutes.
  5. Season with salt and pepper to taste.
  6. Scoop into bowls and garnish with chopped cilantro, diced avocados and grated cheese before serving.