I guess this is just a basic bean chilli. I made it suitable for a celiac, since my roommate never gets to taste my dishes otherwise. It came out really rich and tasty despite being completely vegetarian
Prepare the veggies: peel potatoes and place in cold water, peel onions and carrots, chop. melt butter in a large kettle, add paprika, ginger, cayenne pepper and sugar. then add carrots, stir and coat, cook for about 3 minutes. Add onions, cover, cook for 5 minutes occasionally stirring. Then add water and stock cubes. Boil till the carrots are half cooked. Add potatoes that are cut into cubes, cook till all the vegetables are soft. Remove from heat, puree with a blender in small pöortions and place back into the kettle. Taste and add salt, if necessary. Add the beans, bring to simmer, mix corn flour with some cold water and stir into the soup. Turn the heat down and stir the soup till smooth. serve with light, unsalty [low lactose] cream cheese and cornbread.