Spicy Southwestern Black Bean Chili

Photo: Melissa Punch; Styling: Scott Horne/bigleo.com


Makes: 4 servings (Serving size: 1 3/4 cups)

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 391
Fat 11 g
Satfat 4 g
Monofat 5 g
Polyfat 1 g
Cholesterol 16 mg
Protein 17 g
Carbohydrate 57 g
Sugars 21 g
Fiber 13 g
Iron 4 mg
Sodium 576 mg
Calcium 262 mg


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


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