Chilli Con Carne Soup

Pre-heat your oven to 160’C

n a large casserole dish or oven-proof saucepan, heat the oil and gently fry the onion for 5 minutes until soft. Add your meat and cook until browned. Stir in the remaining vegetables and cook for 7-8 minutes, stirring regularly to soften. Add the kidney beans, passata, stock and chilli sauce and bring to the boil. Place a lid on your pan and transfer to the oven to cook for at least an hour but ideally 2.

Remove the pan from the oven and return to the hob on a low temperature. Add the wine and the sweetcorn and simmer for 15 minutes.

Dish out and enjoy with some crusty bread and butter and grated cheese.