Vickys Chunky Chilli Bean Soup

• 400 grams black beans, dried
• 2 tbsp oil
• 3 clove garlic, chopped
• 2 onion, chopped
• 1 red chilli, chopped
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp oregano
• 1 tsp allspice
• 1/2 tsp ground cinnamon
• 2 carrots, chopped
• 800 grams can of chopped tomatoes
• 700 ml vegetable stock
• 60 ml red wine
• 150 grams sweetcorn
• 30 grams dark chocolate, chopped
• 1 handful sliced spring onions / scallions to serve
• 1 dash chilli powder to serve

1. Soak the beans in cold water overnight (12 hrs) then drain and rinse
2. Put them in a pan and cover with fresh water.
3. Boil for 15 minutes then let simmer for 15 minutes
4. Heat the oil in a larger pan and fry off the garlic, onion and chilli in the cumin, coriander, allspice, cinnamon and paprika until soft
5. Add the chopped carrot, can of tomatoes, wine, stock and oregano
6. Drain the beans and add to the large pan.
7. Let simmer for 30 minutes or until the carrot is soft.
8. Add the chocolate and stir through
9. Puree half of the soup smooth in a blender, add back to the pan with the sweetcorn and heat through
10. Serve topped with some sliced spring onion, a dash of chilli powder and a bread roll.
11. See my quick oven bread for a gluten free, vegan bread roll recipe
12. *You can use chilli powder in place of the chilli, oregano and spices if you prefer to.
13. Add it with the onion & garlic in step 3.
14. See my profile for a chilli powder mix!

black beans, oil, clove garlic, onion, red chilli, paprika, ground cumin, ground coriander, oregano, allspice, ground cinnamon, carrots, tomatoes, vegetable stock, red wine, sweetcorn, chocolate, handful, chilli powder

Taken from cookpad.com/us/recipes/357260-vickys-chunky-chilli-bean-soup (may not work)