CHILI'S BLACK BEAN SOUP
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
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
CHILI'S BLACK BEAN SOUP RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 18
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.
COPYCAT CHILI'S BLACK BEANS
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
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 BEAN SOUP
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
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.
CHILI'S BLACK BEANS
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
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 SOUP
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
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.
BLACK BEAN CHILI
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
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
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SPICY BLACK BEAN SOUP - CHILI PEPPER MADNESS
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Ratings 7Calories 99 per servingCategory Main Course, Soup
- Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
- Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant.
- Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor if you'd like.
- Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup.
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