Ingredients
- 1 cup dried black beans (175 g), soaked for at least 4 hours and cooked or 1 x 400 g can of organic black beans, rinsed (about 2 cups cooked)
- 2 tablespoons olive oil
- 3 small yellow onions, chopped (about 1-1/2 cups)
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 red pepper, chopped
- 6 cloves garlic, minced
- 2 or 3 fresh chili peppers, seeded and finely chopped (Anaheim or serrano)
- 10 large brown mushrooms, stems removed, coarsely chopped
- kernels from 2 fresh cobs of corn or 1 cup frozen corn kernels (thawed)
- 1 medium zucchini, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 3 large tomatoes, peeled, seeded and chopped
- 1 x 400 g jar organic pureed tomato (passata sauce)
- 1 cup vegetable broth or chicken broth (250 ml)
- old Amsterdam or sharp cheddar cheese, grated
- sliced avocado, garnish
- 1 bunch chopped fresh coriander leaves
Instructions
- In a large pot , heat oil over medium-high heat and cook onions, carrots, celery, red pepper, garlic and fresh chili peppers, stirring, until soft, about 3-4 minutes. Add mushrooms, corn, zucchini and cook, stirring, until the vegetables are soft and have released some of their liquid, about 6 minutes.
- Add chili powder, ground cumin, ground coriander, cayenne and salt, cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, tomato sauce, vegetable stock and black beans; bring to a slight boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from heat and taste. Adjust seasoning if necessary. Serve in bowls and garnish with grated cheese, avocado slices and cilantro. Enjoy!