Recipe Vortex

Extra-virgin olive oil

2 small shallots, chopped

3 garlic cloves, roughly chopped

½-1 jalapeño, de-seeded and chopped

4 tsp chili powder

1 tsp cumin

3 cups black beans, cooked, drained (reserve a few for garnish)

4 cups low sodium vegetable stock

up to ½ cup water, if necessary for blending consistency

Sea salt and fresh black pepper

Squeeze of lime

Optional: a few pinches of cayenne and/or smoked paprika

Serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, cheese, salsa

Heat a splash of oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, and a few pinches of salt, and cook until softened, about 5 minutes.

Add the chili powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.

Blend the soup, adding water or more stock if it's too thick.

Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!