Black Bean Chili Soup
Description
This hearty black bean chili soup is warm, comforting, and full of fresh flavor. A smooth tomato and bottle gourd base gives the soup body without making it heavy, while jalapeño, green bell pepper, cumin, oregano, and chili powder add a gently smoky, savory depth. Serve it with black beans, sweet corn, and crunchy crushed tortilla chips for a satisfying mix of textures.
Ingredients
- 1 cup dried black beans, soaked overnight
- 4–5 medium tomatoes, quartered
- ½–1 cup bottle gourd, peeled and chopped
- 1–2 tablespoons olive oil
- 1 jalapeño, finely chopped
- ½ green bell pepper, diced
- 1–2 teaspoons chili powder, or to taste
- ½–1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1–2 teaspoons date palm jaggery, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup steamed sweet corn
- Tortilla chips, lightly crushed, for serving
Directions
- Drain the soaked black beans and place them in a pressure cooker with fresh water and a little salt. Pressure cook until tender but still holding their shape. Drain and set aside.
- Add the tomatoes and bottle gourd to a pressure cooker with a little water and salt. Cook until completely soft. Allow to cool slightly, then blend until smooth and strain.
- Heat the olive oil in a large saucepan over medium heat. Add the jalapeño and green bell pepper and sauté for 2–3 minutes, until slightly softened.
- Add the chili powder, oregano, and ground cumin. Stir briefly until fragrant.
- Pour in the strained tomato and bottle gourd mixture. Add the date palm jaggery, salt, and black pepper. Stir well and simmer gently for 8–10 minutes. Add a little water if needed to adjust the consistency.
- Turn off the heat and stir in the fresh basil.
- Ladle the soup into bowls and top with the cooked black beans, steamed corn, and crushed tortilla chips. Serve immediately.