Chilis Black Bean Soup Recipe 45 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

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.

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 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.

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 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.

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

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