Black Bean & Chocolate Chilli Soup

Name: Black Bean & Chocolate Chilli Soup
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tbs olive oil; ½ red onion; 1 clove garlic; 300 g butternut pumpkin; 1 wedge cabbage; 500 ml water; 3 tsp Mild Mexican Spice Blend; 20 g dark chocolate; 1 tin black beans; 3 flour tortillas; 1 avocado; 1 tsp coriander; salt; pepper; ½ lime

3.5

(124)

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¡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.

Tags:

Veggie

Allergens:

Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2040 kcal

Fat22.3 g

of which saturates4.9 g

Carbohydrate45.7 g

of which sugars14 g

Protein16.7 g

Sodium517 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Food Processor

•Spoon

•Baking Tray

Cooking Steps

1

Preheat the oven to 200ºC/180ºC fan-forced.

2

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.

3

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.

4

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.

5

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.