Thursday, November 3, 2016

Spicy Southwestern Black Bean Chili

Ingredients for 4 servings

¼ cup chopped fresh cilantro
¼ cup reduced-fat sour cream
½ cup firm-ripe diced peeled avocado Cilantro sprigs (optional)
1 cup jalapeno, seeded and chopped
1 large chopped onion (about 1 1/2 cups
1 large garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons chili powder
2 teaspoons olive oil
2 (15.5 ounce) cans black beans, rinsed and drained
4 (32 ounces) boxed roasted red pepper and tomato soup


Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; 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.

Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.

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