1 teaspoon chipotle paste or a pinch of chilli powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can black beans, rinsed and drained
150 g (5 oz) canned sweetcorn, drained
handful of chopped fresh coriander
grated Cheddar cheese
salt and pepper
tortilla chips, to serve
Heat the oil in a large flameproof casserole dish. Add the onion and cook for 5 minutes until softened, then add the red pepper, garlic, spices and herbs and cook for 30 seconds. Pour in the tomatoes and season to taste. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the beans, sweetcorn and chocolate to the pan and cook for a further 3–4 minutes until heated through. Divide between warmed bowls and top each portion with a spoonful of soured cream. Sprinkle with the chopped coriander and grated cheese, then serve with tortilla chips.