Black Bean & Chocolate Chilli Soup
- Gluten
- May contain traces of allergens
- Soy
¡Ai carumba! This Mexican chilli has a lot to love. Adding dark chocolate to the chilli sin carne makes it velvety smooth and rich. To cut through all that dark richness, this is topped with crispy homemade tortilla matchsticks and a deconstructed guacamole of avocado, coriander and lime.
Ingredients
½
red onion
1 clove
garlic
300 g
butternut pumpkin
1 wedge
cabbage
3 tsp
Mild Mexican Spice Blend
(Contains: Gluten;)
20 g
dark chocolate
1 tin
black beans
3
flour tortillas
(Contains: Gluten; May be present: Soy.)
1
avocado
1 tsp
coriander
½
lime
Not included in your delivery
2 tbs
olive oil
500 ml
water
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
In a large heavy bottomed pot, heat the olive oil over a medium heat. Add the red onion and the garlic and cook for 2 minutes, being careful not to burn the garlic. Add the pumpkin, cabbage, and water. Season with salt and pepper. Turn the heat down to a gentle simmer and cover the pot for about 15 minutes.
Add the Mexican seasoning, chocolate, and black beans to the pan then stir, leaving it to cook for another 5 minutes. Use a handheld blender to pulse the soup just a couple of times to thicken it up. Alternatively, spoon a bit of soup out and blitz with a blender or even mash with a potato masher to get your desired consistency, then stir through remaining soup.
For the tortilla matchsticks, brush them with a bit of olive oil, lay them out on a lined baking tray and cook in the oven for 5 minutes or until they are golden and crispy.
Spoon soup into bowls and garnish with the tortilla crisps, avocado, coriander and a wedge of lime.
Did you know? Stressful day? The smell of chocolate triggers relaxation.
