Heat Stork Margarine in a saucepan. Add the onion and cook on medium heat for 6-7 minutes, until the onions are soft and starting to brown. Add the garlic and chilli, cook for another 3 minutes.
Add the black beans, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil, reduce heat and simmer gently for 10 minutes. Add some hot water if mixture seems too thick. Remove from heat.
Pulse blend in a processor. Pour into a serving dish and stir in the coriander and chopped tomatoes.