Mexican Chili Con Carne Soup

Name: Mexican Chili Con Carne Soup
Cook time: 45 min
Yield: 4 meals
Ingredients: red onion; potatoes; carrot; oil; ground beef; salt; black pepper; chili powder; cumin; tomato purée; water; red beans; coriander; lime; sour cream

Mexican chili con carne also works as a spicy soup. Finish the soup with fresh lime and coriander.

45 min

Gluten-free

Soup:: 1 red onion; 1 pkgpotatoes; 2 carrot; 1 tbspoil; 1 pkgground beef; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgchili powder; 1 pkgcumin; 1 pkgtomato purée; 13 dlwater; 1 pkgred beans
Additional Ingredients:: 1 pkgcoriander; 1 lime; 1 pkgsour cream

1
Peel and finely chop the red onion. Wash, peel, and dice the potatoes. Peel, rinse, and dice the carrots.
2
Heat oil in a pot over high heat. Add the ground meat and cook for 4–5 minutes, stirring constantly.
3
Reduce the heat to medium and add the red onion, potatoes, and carrots to the pot. Season with salt, black pepper, chili powder, cumin, and tomato paste.
4
Pour 12–13 dl of water into the pot and bring to a boil. Then lower the heat to a gentle simmer and cook for about 15 minutes, until the potatoes are tender.
5
Add the beans to the soup. Rinse the package with a bit of water, add it to the pot, and cook for another 5 minutes.
6
Finely chop the cilantro.
7
Serve the soup in bowls, garnish with chopped cilantro, and season with lime juice and sour cream to taste.