Mexican-inspired Chowder
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1 tbsp olive oil 1 onion, peeled and chopped
1 green pepper, cored and diced 1 tsp garlic paste 1/4 tsp chili flakes
3 cups small potatoes, chopped 4 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tsp cumin 1 tsp chili powder 1 tsp oregano 1/2 tsp achiote (or paprika) 1/2 tsp turmeric
2 cups frozen corn kernels 2 cans (540 ml each) black beans, drained and rinsed
the juice of one lime 2 tbsp minced cilantro 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper
Heat olive oil in a large saucepan over medium-low heat. Saute onion for several minutes. Add the green pepper, garlic paste and chili flakes and saute for another minute or two.
Stir in the; potatoes, vegetable bouillon, coconut milk, cumin, chili powder, oregano, achiote, and turmeric. Turn heat to high. As soon as soup comes to a boil, reduce to low heat and simmer about 10 minutes.
Stir in the corn kernels and black beans and cook for another few minutes. Remove from heat and stir in the; lime juice, minced cilantro, maple syrup, sea salt, and black pepper. Taste and adjust seasoning if needed.
Yields; about 6 servings.