Speedy Chilli Con Carne Soup with Chocolate and Nachos

Serves 4


  • 15ml (1 tbsp) oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 250g lean beef mince
  • 1 x 400g can red kidney beans, rinsed and drained
  • 1 x 400g can Mexican-style tomatoes
  • 750ml (3 cups) beef stock
  • 2.5ml (½ tsp) dried chilli flakes
  • Salt and black pepper
  • 3-5 squares dark chocolate, chopped
  • 12 store-bought corn chips (nachos)
  • 100g cheddar cheese, grated
  • Fresh coriander, to serve


  1. Heat the oil in a large pot and fry the onion and garlic until softened.
  2. Add the mince and fry until brown.
  3. Stir in the beans, tomatoes, stock and chilli.
  4. Cook over a gentle heat for 30-40 minutes. Season and stir in the chocolate.
  5. Place the corn chips on a plate, top with the cheddar and microwave on high for 1 minute.
  6. Serve the soup topped with cheesy nachos and garnished with coriander.