Mexican Chilli Bean Soup

50 mins

Serves 4



  • 1 tbsp coconut oil
  • 1 large carrot, chopped into small dices
  • 1 large stick celery, chopped into small dices
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp smoked paprika
  • 1 tsp soy sauce
  • 1 (400g) can of chopped tomatoes
  • 1 pepper, small dice
  • 100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
  • Handful of chopped coriander leaves

Nutritional Info

Per Serving

Calories 328

Protein 19g

Carbs 43g

Sugar 16g

Fiber 17g

Fat 4.6g


  • If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  • Add a tbsp of Protein World coconut oil to a shallow wide pan, place the carrot, celery, onion, garlic and fresh chilli  and cook on a medium hot heat for around 10 minutes
  • Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  • Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  • Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tbsp of water if it is a bit dry.
  • Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.