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Beef chilli con carne soup

 15 ratings

Prep Time:5 mins

Cooking Time:40 mins

Serves:4 Adults

Beef chilli con carne soup

A soup version of a classic recipe. You can use this recipe to transform your chilli con carne leftovers.


For the chilli

  • 450g / 1lb of minced beef
  • 1 medium onion, finely chopped
  • 1 medium carrot
  • 100g / 3½ oz. of frozen peas, defrosted
  • 1 medium pepper
  • 5 button mushrooms
  • 200g / 7 oz. tin of tomatoes
  • 1 beef stock cube
  • 150ml / 1/4 pint of boiling water
  • 1 teaspoon of chilli powder
  • 2 dessertspoons of tomato sauce
  • 1 clove of garlic, crushed
  • ½ x 240g / 8.5 oz. tin of kidney beans
  • 1 dessertspoon of plain flour

For the soup

  • 200g / 7 oz. tin of tomatoes
  • Extra 500ml water


  1. If you are using leftovers from our beef chilli con carne recipe, add the leftovers to a saucepan, then add 200g / 7oz. of tomatoes and 500ml / ½ pint of water. Then skip to step 9
  2. Chop the onion, garlic, carrot, pepper and mushrooms
  3. Dissolve beef cubes in a 1650ml / 1/41 1/2 pint of boiling water
  4. Put minced beef in dry frying pan. There is sufficient fat in mince for frying
  5. Cook for 20 to 25 minutes over a low heat until well browned, stirring all the time
  6. Add onions and garlic to the pan and cook for 2 to 3 minutes. Sprinkle on the flour and chilli powder and cook for 1 to 2 minutes, stirring all the time
  7. Add beef stock, tomato sauce, tinned tomatoes and vegetables. Bring to the boil
  8. Add kidney beans to mince
  9. Simmer for 20 minutes or until the sauce is at the desired consistency

What you will need

  • Can opener
  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Wooden spoon

Serving suggestions

Serve with wholegrain bread on the side.

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