Speedy Chilli Con Carne Soup with Chocolate and Nachos

Serves 4

Ingredients

• 15ml (1 tbsp) oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g lean beef mince
• 1 x 400g can red kidney beans, rinsed and drained
• 1 x 400g can Mexican-style tomatoes
• 750ml (3 cups) beef stock
• 2.5ml (½ tsp) dried chilli flakes
• Salt and black pepper
• 3-5 squares dark chocolate, chopped
• 12 store-bought corn chips (nachos)
• 100g cheddar cheese, grated
• Fresh coriander, to serve

Method

1. Heat the oil in a large pot and fry the onion and garlic until softened.
2. Add the mince and fry until brown.
3. Stir in the beans, tomatoes, stock and chilli.
4. Cook over a gentle heat for 30-40 minutes. Season and stir in the chocolate.
5. Place the corn chips on a plate, top with the cheddar and microwave on high for 1 minute.
6. Serve the soup topped with cheesy nachos and garnished with coriander.