Mexican Chocolate, Chilli and Black Bean Soup

Amazing combination of dark chocolate, tomatoes and black beans, loaded with Mexican flavors.

Mexican Chocolate, Chilli and Black Bean Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Serving Size: 2


  • 100g dried black beans
  • 1 onion
  • 1 fat clove of garlic
  • 1 small red chilli or a pinch of chilli flakes
  • a generous shake of paprika
  • a generous shake of ground cumin
  • a splash of oil
  • 1 carrot
  • 30 ml red wine
  • 1 ( 400 g) tin of chopped tomatoes
  • 1 vegetable stock cube
  • 20 g dark chocolate
  • fresh parsley, to garnish


  1. Soak the beans for at least 4-5 hours or overnight. Then rinse with running cold water, place in a saucepan, add fresh water and set over high heat. When it begins to boil , reduce the heat to medium-low and cook until they become tender.
  2. Add the oil to a saucepan and set over medium-high heat. Add the chopped onion, garlic, and red chilli and sauté for 1-2 minutes. Add the cumin and paprika and continue cooking, until the garlic and onions are tender.
  3. Add the tomatoes, chopped carrot, red wine and dark chocolate.
  4. Dissolve the stock cube in 400 ml boiling water and add to the saucepan. Drain the beans and add to the soup. Stir well and bring to a simmer for 15-20 minutes. Remove from the heat.
  5. Ladle the soup into serving bowls, garnish with chopped parsley and enjoy.
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