Chilli Bean Soup With Corn Bread

Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

The ingredient of Chilli Bean Soup With Corn Bread

• 2 tablespoons olive oil
• 1 onion chopped
• 3 garlic cloves chopped
• 2 roasted capsicums
• 2 small red chillies seeded chopped
• 900ml massel vegetable liquid stock
• 700ml tomato passata
• 2 tablespoons sun dried tomato paste
• 415g can red kidney beans drained washed
• sour cream to serve
• coriander to serve
• 150g self raising flour
• 175g instant polenta
• 100g goats cheese crumbled
• 310g can creamed corn
• 2 red chillies seeded diced
• 1 tablespoon coriander chopped
• 1 tablespoon honey
• 175ml buttermilk
• 50g butter melted

The Instruction of chilli bean soup with corn bread

• heat oil in a large saucepan add onion and cook for 2 3 minutes over medium heat until soft add garlic capsicum chilli and cook for 1 minute add stock passata tomato paste and kidney beans stir to combine
• bring to the boil then reduce heat to a simmer for 25 minutes set aside to cool slightly then blend in batches
• preheat the oven to 180u00b0c
• to make the corn bread sift the flour polenta and 1 teaspoon of salt in a mixing bowl add goats cheese corn chilli coriander honey buttermilk and butter and season with black pepper
• stir to combine and transfer to a greased 20cm spring form pan bake for 30 minutes
• swirl sour cream into soup and garnish with coriander serve with corn bread

Nutritions of Chilli Bean Soup With Corn Bread

calories: 545 876 calories
calories: 19 grams fat
calories: 8 grams saturated fat
calories: 71 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 18 grams protein
calories: 29 milligrams cholesterol
calories: 1294 52 milligrams sodium
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calories: nutritioninformation