This vegetarian chilli soup recipe is a bold bowlful of scoopable comfort food. Hearty mixed bean chilli gets a fiery upgrade thanks to sticky chipotle halloumi ‘croutons’ and is brought down to earth with a generous dollop of cooling soured cream, while Cantina chips bring the crunch.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
1
M&S Remarksable Value brown onion, finely diced
2
M&S Remarksable Value red peppers, thinly sliced
1 pack
(50 g)
(50 g)
M&S hot chilli con carne cooking paste
1 tin
(400 g)
(400 g)
M&S Remarksable Value chopped Italian tomatoes
2 tins
mixed beans, drained, rinsed
400g per tin
500 ml
vegetable stock
250 g
M&S Cypriot halloumi, cut into 2cm cubes
1 tsp
M&S hot chipotle chilli paste
1 tbsp
M&S pure honey
To serve
to taste
M&S soured cream
5 g
coriander, leaves picked
80 g
M&S cantina tortilla chips
