Is it a chilli or is it a soup? It can be either. Leave it chunky like chilli or blitz and thin down to make soup – whatever you prefer, says Elly Curshen
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Warm the oil in a large frying pan over a medium heat. Sauté the soffritto for 2 minutes. Add the sachet of spices. Cook for further 2 minutes, stirring occasionally, then add the garlic and stir well. Cook until the garlic is fragrant and the mixture has started to dry out.
Add the remaining ingredients, including the liquid from the cans of beans. Stir well, then bring to the boil. Reduce the heat to low and simmer for 30 minutes, until reduced and thickened. Adjust the seasoning. To thicken the chilli, take a mugful out, blitz it in a blender or food processor, and pour it back in.
You can serve at this stage as a chunky, chilli sort of consistency (as pictured) or thin it down further to make a soup. Simply add more stock (readjust the seasoning after doing so) and either serve it chunky or whizz the whole thing to make a smoother soup
However you serve it, top it with any of the optional ingredients listed. You could place these in the centre of the table and let everyone finish their bowls however they wish.
If liked, replace the ready-made soffritto with 1 carrot, 1 onion and 1 stick celery, all finely diced. You can also replace the spice sachet with 2 tbsp of a combination of ground mixed spices and dried herbs, such as cumin, chilli, chipotle chilli, smoked paprika, oregano, parsley and coriander
Typical values per serving when made using specific products in recipe
Energy | 788kJ/ 188kcals |
|---|---|
Fat | 6.3g |
Saturated Fat | 0.9g |
Carbohydrates | 21g |
Sugars | 6g |
Fibre | 8.4g |
Protein | 8g |
Salt | 0.7g |
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