Hearty chili vegetable soup

Ingredients for 6 servings:

• 250 g minced beef, lean
• 2 tbsp oil
• 1 medium-sized onion(s), finely chopped
• 250 ml wine
• 1 clove(s) garlic (or two if you like)
• 400 g mushrooms, sliced
• 1 pepper, green, cut into strips
• 250 g celery, very finely chopped
• 3 m.-sized carrot(s), very finely sliced
• 500 ml tomato(s), peeled from the can
• 400 ml kidney beans, dark red, wash and drain
• 360 ml corn kernels, drained
• 1 ½ tsp chili powder (more to taste)
• ½ tsp salt
• 250 g cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a large pot, fry the minced meat until crisp, add the very finely chopped onion and braise until translucent. Deglaze with the wine. Add the garlic and mushrooms and simmer for 2 minutes. Stir in the peppers, celery and carrots and simmer for 5 minutes. Add the tinned tomatoes, season with chili and salt and simmer on low heat for approx. 25 minutes, or until the vegetables are tender. Add the kidney beans and sweetcorn and simmer uncovered for a further 5 minutes. Season again and add more chili if desired. It has to taste of chili!! Ladle into soup bowls and sprinkle with grated cheese.