Mexican Chilli Bean Soup with Nachos | मेक्सिकैन चिली बीन सूप | Weight loss Vegan Recipe - CooknJoy

dried beans

🥗Healthier: canned beans

💰Cheaper: dried lentils

Canned beans save time, while lentils are often less expensive.

jalapeño

🥗Healthier: poblano pepper

💰Cheaper: green bell pepper

Poblano offers a milder flavor, while bell pepper is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be healthier, while using water is cost-effective.

Add 4-5 medium sized tomatoes, ½ a carrot, ½ a beetroot, ½ an onion, 5-7 cloves of garlic and ½ litre of water in a pressure cooker. Cook for 2-3 whistles.

Blend the cooked mixture and strain it with a sieve for a smooth and consistent texture.

Remove seeds from 2 fresh red chillies and chop them finely.

Add 2 tbsp of butter to a pan and heat.

To the heated butter, add 2 tbsp of corn, ½ cup boiled beans, red and yellow bell peppers, and chopped up fresh red chillies and sauté.

Pour in the blended tomatoes into the pan with the veggies and the beans.

Add salt to taste, about a tsp of black pepper powder and 1 tsp of sugar.

Sprinkle dried-crushed basil/basil seasoning in the boiling soup.

Add freshly chopped coriander to the soup and let it simmer for 2-3 mins.

Serve with oregano sprinkled and grated cheese on top along with nachos for a crunchy twist!

Serve hot, with nachos on the side, just like the Mexicans!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary