Chilis Black Bean Soup Recipes

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CHILI'S BLACK BEAN SOUP



Chili's Black Bean Soup image

This recipe is in response to Debbie Thorn's request for a black bean soup in the recipes requested forum. The recipe was originally published in the VJJE recipe weekly archives in 2001.

Provided by James Craig

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrot, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling water
1 1/2 quarts canned black beans, not drained (3 pounds)
2 tablespoons dry sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons garlic granules
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
  • Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
  • Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
  • Bring mixture to a simmer and cook approximately 15 minutes.
  • In a blender, puree 1 quart of the soup, and put back into the pot.
  • In a separate bowl, combine the cornstarch and 2 tablespoons water.
  • Add the cornstarch mix to the soup and bring to a boil for 1 minute.
  • Serve with cornbread, white rice, or your favorite side dish.

Nutrition Facts : Calories 765.1, Fat 34.2, SaturatedFat 9.2, Cholesterol 41.3, Sodium 4164.8, Carbohydrate 73.4, Fiber 26, Sugar 6.3, Protein 36.3

BLACK BEAN CHILI SOUP



Black Bean Chili Soup image

We had a big winter storm come through which meant no quick trips to the grocery store. I have had to plan my meals around a pantry and refrigerator clean out. My plan was to make chili for dinner however; I realized that I had some beef stock in the refrigerator that needed to be used up...not wanting it to go to waste, my chili soon became a very tasty soup. I hope you all enjoy.

Provided by Chef Buggsy Mate

Categories     Black Beans

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1 lb ground beef
3 garlic cloves, minced
3 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 (7 3/4 ounce) can jalapeno salsa (I used El Pato brand found in the Mexican food isle)
2 1/2 cups beef stock
1/4-1/2 cup pickled jalapeno pepper, sliced
1 (2 1/4 ounce) can sliced olives, drained
1 teaspoon ground cumin
2 teaspoons dried chipotle powder
cayenne chili powder
shredded cheddar cheese or monterey jack pepper cheese
sour cream
cilantro, chopped

Steps:

  • Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
  • Stir in garlic.
  • Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
  • Top soup with shredded cheese, sour cream and chopped cilantro if desired.

CHILI'S BLACK BEAN SOUP RECIPE - (4/5)



Chili's Black Bean Soup Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 18

1/4 cup olive oil
1/4 cup diced yellow onion
1/4 cup diced carrots
1/4 cup diced green bell pepper
4 beef bouillon cubes
1 cup boiling water
1 1/2 quarts canned black beans not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons granulated garlic
2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
2 teaspoon chili powder
8 ounces smoked sausage cut small dice
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish. This recipe yields ?? servings.

VEGAN BLACK BEAN SOUP



Vegan Black Bean Soup image

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Steps:

  • Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  • Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g

CHICKEN CHILI WITH BLACK BEANS



Chicken Chili with Black Beans image

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water

Steps:

  • In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

CHILI BEAN SOUP



Chili Bean Soup image

From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 medium onion, chopped
3 garlic cloves, minced
3 tablespoons olive oil
4 cups vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

COPYCAT CHILI'S BLACK BEANS



Copycat Chili's Black Beans image

Make and share this Copycat Chili's Black Beans recipe from Food.com.

Provided by Millereg

Categories     Black Beans

Time 25m

Yield 31 ounces, 6-8 serving(s)

Number Of Ingredients 6

2 (15 1/2 ounce) cans black beans
1/2 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
6 -8 tablespoons crushed tortilla chips (optional)

Steps:

  • Place all ingredients in a saucepan and mix thoroughly.
  • Let simmer for about 20- 25 minutes.
  • Place beans on the bottom of a plate, covering the middle.
  • Place chicken breast in the middle, a serving of rice on the side, and a generous helping of picadillo.
  • Sprinkle with a tablespoon crushed tortilla chips (optional).

Nutrition Facts : Calories 143.8, Fat 0.7, SaturatedFat 0.2, Sodium 5.5, Carbohydrate 25.9, Fiber 9.3, Sugar 0.4, Protein 9.5

CHILI'S BLACK BEANS



Chili's Black Beans image

This is so good served with chicken enchiladas! Feel free to jazz it up a little; I sometimes add more spices. It's quick and easy; perfect for those busy weeknights.

Provided by Kay D.

Categories     Black Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans black beans
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons freshly minced onions
1 teaspoon chopped fresh cilantro

Steps:

  • Place all ingredients in a heavy saucepan and mix well.
  • Simmer for about 20-25 minutes.
  • Serve.
  • So easy!

Nutrition Facts : Calories 139.4, Fat 0.6, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 25.2, Fiber 9.1, Sugar 0.6, Protein 9.2

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

BLACK BEAN SOUP WITH CHIPOTLE CHILES



Black Bean Soup with Chipotle Chiles image

Categories     Soup/Stew     Bean     Sauté     Low Fat     Vegetarian     Yogurt     Bell Pepper     Healthy     Cilantro     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Steps:

  • Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
  • Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

BLACK BEAN CHILI



Black Bean Chili image

For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 15

2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
2 to 3 teaspoons chili powder
2 teaspoons ground cumin
Dash hot pepper sauce

Steps:

  • In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.

Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 751mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

BLACK BEAN AND CHICKPEA CHILI



Black Bean and Chickpea Chili image

This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

Provided by Jenny

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ tablespoons olive oil
1 pound ground turkey
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ½ cups chicken broth

Steps:

  • If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
  • Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
  • Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g

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2021-10-10 First, sauté the onion and red pepper. Cook them over medium heat for 5 to 8 minutes, or until they soften. Then, stir in the garlic and chili powder. Cook, stirring, for 30 seconds, or until the spices are fragrant. Next, simmer! Add the black beans and their liquid, tomatoes, green chiles, and maple syrup.
From loveandlemons.com


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