Serves 6

• 1 tablespoon olive oil
• 1 cup (1 small) onion, diced
• 1 cup (1 small) red bell pepper, diced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15oz) can sweet corn
• 14 oz can diced tomatoes
• 2 tablespoons tomato paste
• 1 chipotle chili in adobo, chopped (optional)
• 4 cups (32 fl oz) vegetable broth (plus 1 cup water for pressure cooking)
• Optional toppings, for serving: tortilla chips, feta cheese crumbles, hot sauce, sour cream, avocado, diced onion, lime juice

Slow Cooker:

1. Heat the oil in a skillet on a medium heat; cook onion and pepper for 2 minutes.
2. Transfer the onion mixture to cooker.
3. Add spice blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili & vegetable broth.
4. Stir, cover and cook on LOW: 6 hours or HIGH: 2-½ hours.
5. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.

Pressure Cooker:

1. Heat oil on sauté function; cook onion and pepper for 2 minutes.
2. Add spice blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water.
3. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes.
4. Vent with Quick Pressure Release.
5. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.

Dutch Oven (Stovetop):

1. Heat oil in the Dutch Oven on medium; soften onion & pepper for 2 minutes.
2. Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water.
3. Stir, cover and bubble gently on low-medium heat for 20 minutes.
4. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.