Mexican chilli bean soup: prep work done Mexican Chilli Bean Soup It's cold out there so a warming spicy soup is the very thing. I've made Mexican chilli bean soup from The Soup Book three times already so knew it would be good. Ingredients Sunflower oil 1 onion, chopped 1 red pepper, deseeded and finely chopped 2 garlic cloves, finely chopped 400g lean minced beef 1 teasp ground cumin 2 teasp chilli powder 1/2 teasp dried oregano 400g can chopped tomatoes 2 TBS tomato puree 750ml hot vegetable or chicken stock 400g can kidney beans, drained and well rinsed handful of chopped parsley salt and pepper Taking care not to breach copyright, I'm not including the method but you can probably work it out yourselves. Serve with soured cream, nature yoghurt, creme fraiche, grated cheese, tortillas, tortilla chips ... I had a bit of almost everything when we ate this for our dinner yesterday (16th January 2016). Make up your own minds....