Chunky Summer Vegetable Chilli

Made With Condensed Tomato Soup

A lovely alternative to traditional chilli con carne, this is a great choice for vegetarians & meat eaters alike

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Cooking Time 35

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Serves 4

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Condensed Tomato Soup

Campbell's Soup Vector ArtWork
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Cost


Ingredients

  • 350g/12oz new potatoes, quartered
  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed (optional)
  • 1 tbsp mild chilli powder
  • 1 tsp ground cumin
  • 1 295g can Campbell's Condensed Cream of Tomato Soup
  • 1 vegetable stock cube
  • 1 red pepper, deseeded, cored and cut into chunks
  • 1 yellow pepper, deseeded, cored and cut into chunks
  • 1 can kidney beans, drained and rinsed
  • Small handful fresh chopped flatleaf parsley (optional)

Method

  • Step 1

    Cook the potatoes in lightly salted boiling water for 8-10 minutes until just tender.
  • Step 2

    Meanwhile, heat the oil in a large saucepan and fry the onion for 4-5 minutes stirring occasionally until softened.
  • Step 3

    Add the garlic, chilli powder and ground cumin and cook for a further 1-2 minutes, stirring constantly.
  • Step 4

    Mix the Campbell's Condensed Soup with 300ml/1/2 pint water until smooth and stir into the onion mixture. Bring to a simmer before crumbling the stock cube into the mixture.
  • Step 5

    Drain the potatoes and stir into the soup mixture with the peppers and kidney beans. Cover and simmer over a low heat for 15 minutes.
  • Step 6

    Season to taste and scatter with the parsley if using.
  • Step 7

    Serve with warm crusty bread or plain boiled rice.

Rate this recipe

Last Rated: 29 - 11 - 2018

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Chunky Summer Vegetable Chilli


Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand

www.campbellsoup.co.uk

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