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Spicy Southwestern Black Bean Chili

Photo: Melissa Punch; Styling: Scott Horne/bigleo.com
Prep time 15 mins
Cook time 10 mins
Yield Makes: 4 servings (Serving size: 1 3/4 cups)

Ingredients

  • 2 teaspoons olive oil
  • 1 large chopped onion (about 1 1/2 cups
  • 1 cup jalapeno, seeded and chopped
  • 1 large garlic clove, finely chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 (32 ounces) boxed roasted red pepper and tomato soup
  • 2 (15.5 ounce) 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)

Nutrition 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

How to Make It

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