Easy Chili Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion and both sliced bell peppers. Sauté for about 5 minutes until the onions are translucent and the peppers have started to soften.
2 tablespoons olive oil
1 medium onion
1 medium red bell pepper
1 medium green bell pepper
Add the ground beef to the pot. Break it up with your spoon as it cooks until it’s fully browned. If there’s an excessive amount of fat, feel free to spoon some out.
1 pound ground beef
Stir in the chopped garlic and cook for just a minute until you can really smell it.
4 garlic cloves
Add the chili powder, cumin, oregano and ancho chili flakes and cook for another minute, stirring often.
3 tablespoons mild chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ancho chili flakes
Stir in the Worcestershire sauce and tomato paste and continue to cook for 30 seconds,
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
Add the crushed tomatoes, both types of beans, the frozen corn and the beef broth. Give it a good stir and bring the whole thing to a gentle simmer.
1 can (14 oz / 400g) crushed tomatoes
1 can (14 oz / 400g) red kidney beans
1 can (14 oz / 400g) black beans
½ cup frozen sweetcorn
4 cups beef broth
Let the soup bubble gently for 10–15 minutes. Season with salt and pepper to taste and stir in the fresh cilantro. Serve hot, with extra cilantro on top if you like.
Salt and freshly ground black pepper to taste
A handful fresh cilantro