Chilis Black Bean Soup Recipes

BLACK BEAN CHILI SOUP

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

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.

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

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.

BLACK BEAN CHILI

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.

CHILI BEAN SOUP

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.

COPYCAT CHILI'S BLACK BEANS

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).

BLACK BEAN CHILI

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.

BLACK BEAN CHILI / SOUP

Steps:

• Heat the oil in a soup pot and saute the onion until it is soft.
• Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
• Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
• Boil for another 20 minutes.
• Serve with shredded cheddar and tortilla chips.