Sunday, June 20, 2010

Chili soup

Didn't have a lot of time or ingredients, but this turned out quite well since we made some fresh bread to go with it.


6 cups water
1 tsp ground cumin
4 tbsp chilli powder
salt and black pepper
12 oz can of crushed tomatoes
3 bulbs of garlic, thickly slice and crushed
12 oz can of red kidney beans
1 cup of white long grain rice
1 cup frozen peas or corn
Splash of cooking white wine


Pretty much stick it all in the pot; bring it to the boil and simmer for 40 minutes.

Except the rice is best cooked separately then added near the end to stop it getting too soggy.

I made this in the morning with the bread, so that it could be just reheated when we got home after our day out.

Jamie (age 8) wasn't too keen but my wife, Corbey loved it, at least after I had dumped a fistful of shredded cheddar cheese on the top.

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