Fiery Chili Bean Soup with Chickpeas and Bell Pepper

A spicy, hearty soup with tomatoes, chickpeas and kidney beans, flavored with cumin and fresh chili. Finished with coriander and lime for a fresh taste, it is filling enough to serve as a main course.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 pc onion
• 2 pc garlic cloves
• 1 pc red bell pepper
• 1 pc red chili
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 800 g chopped tomatoes (can)
• 1 can chickpeas, drained (can)
• 1 can kidney beans, drained (can)
• 750 ml water
• 1 bunch bunch fresh coriander
• 1 pc lime
• salt
• pepper

Method

1. Peel and finely dice the onion and garlic. Remove the seeds from the bell pepper and cut it into small cubes. Remove the seeds from the chili and finely chop it.
2. Heat the olive oil in a large pot. Sweat the onion, garlic and bell pepper over medium heat for about 4 minutes, until soft.
3. Add the chili, cumin and paprika powder and toast for 1 minute, until fragrant.
4. Add the chopped tomatoes and water, bring to a boil and simmer the soup over medium heat for about 10 minutes.
5. Rinse and drain the chickpeas and kidney beans, add them to the pot and heat through for another 5 minutes.
6. Blend part of the soup briefly with an immersion blender to make it creamier, leaving some individual beans whole.
7. Season with salt and pepper. Rinse the coriander and chop it roughly. Halve the lime.
8. Ladle the soup into bowls, sprinkle with coriander and drizzle with a little lime juice.