Ingredients
- 1 tablespoon vegetable oil
- 1 cup onion, finely chopped
- 2 garlic cloves, smashed
- 1/4 teaspoon chili powder
- 15 ounces red beans, drained (1 can)
- 15 ounces tomatoes (1 can)
- 4 cups chicken stock
- 1 cup mixed vegetables, frozen
- 1/16 teaspoon chili peppers, dried, crushed
- 1 ounce dark chocolate (1 square)
- 1 tablespoon parsley, fresh, minced
- 1 tablespoon cilantro, fresh, minced
- 4 ounces Emmental cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Heat the oil in a saucepan, add the onion and cook until translucent and season lightly.
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Step 2: Add chili powder and garlic and fry for a few minutes.
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Step 3: Add beans, tomatoes, corn, broth, chili pepper flakes, salt and pepper.
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Step 4: Bring to the boil and simmer for about 15 minutes. Add the chocolate towards the end and let it melt. Season with salt and pepper if necessary.
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Step 5: Remove a third of the soup to a mixing bowl, blend with a hand blender, and return to the pot.
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Step 6: The soup will thicken nicely.
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Step 7: Pour the soup into two bowls, sprinkle with herbs, cheese and a little ground pepper.
We hope you enjoy this recipe!
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