10 Minute Chili Soup

1 teaspoon coconut oil
200g chopped onions
150g chopped carrots
400g chopped tomatoes
250ml water
400g kidney beans
1 tsp chili powder
1 tsp dried oregano

Heat large nonstick pan over medium-high heat. Add coconut oil and chopped onions and carrots, leave for about 3 minutes until golden.

Add all other ingredients and bring to a boil. Simmer for about 4-5 minutes until vegetables are tender.


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