Spicy chilli bean soup

• olive oil↗1 tbsp tbsp
• large onion↗1 1

  finely chopped

• garlic clove↗1 1

  crushed

• tomato purée↗1 tbsp tbsp
• mild chilli powder1 tsp tsp
• ground cumin↗½ tsp tsp
• can chopped tomatoes400g g
• vegetable stock↗500ml ml
• can mixed beans400g g

  drained and rinsed

• red pepper↗1 1

  cut into chunky dice

• tortilla chips

  to serve

• limes↗4 4

  wedges, to serve

Step-by-step instructions

1. 1

   Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.

2. 2

   Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.

3. 3

   Serve in bowls topped with a small pile of tortilla chips and a lime wedge.