Spicy Southwestern Black Bean Chili

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Difficulty: Easy - for beginners
Serves: 4 Servings

Preparation time:
Cooking time:


2 teaspoons olive oil
1 large chopped onion (about 1 1/2 cups
1 cup jalapeno, seeded and chopped
1 large garlic clove, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
4 (32 ounces) boxed roasted red pepper and tomato soup
2 (15.5 ounce) cans black beans, rinsed and drained
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)


1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeƱo; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.


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