This recipe is easy! And you can adjust the heat level… or for you (ahem) wimps, simply do not use the red pepper flake and cut back on the cayenne pepper.
1 yellow or white onion, chopped
3-4 cloves garlic (this can also be reduced if you are not a garlic fan. And by the way, if you are not a garlic lover, you may want to find another food blog to read…)
1/2 teaspoon red pepper flakes
1 carrot, chopped up in to little pieces
1 red and 1 yellow bell pepper, sliced into strips then chopped
1 can fire roasted diced tomatoes
1 can black beans
1/2 a bag frozen corn
beef stock, about 3 cups
salt and pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
(also you could add 1 teaspoon of cumin, but somehow I was so excited I forgot)
1 tablespoon cocoa powder (yep, you read that right)
1. Heat a soup pot over medium and coat with olive oil. Add the diced onion and garlic and sprinkle with the red pepper flake.
2. Add the carrots, bell peppers and can of beans and can of tomatoes. I do not drain anything here, I just dump the whole thing in. I love how the liquid from the beans adds thickness to the soup. Simmer until the carrots are tender.
3. Add the corn (can be straight from the freezer if you want, I did it that way) and broth. Let that heat up and some to a simmer.
4. Add your spices! And stir in your cocoa powder. This adds amazing depth of flavor to the soup. I always add this as my secret ingredient when making chilies and soups and stews like this. Simmer until the spices are mixed in and it reduces a little. The flavors need to come together. Then pour into a big bowl and top with any of the optional toppings:
- sour cream
- chopped scallion or onion
- chopped black olives
- chopped avocado
- fresh tomato
- crushed tortilla chips
- gasp! fried plantain? …the possibilities are endless