Spicy Southwestern Black Bean Chili

Yield: Makes: 4 servings (Serving size: 1 3/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 391
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Cholesterol: 16mg
  • Protein: 17g
  • Carbohydrate: 57g
  • Sugars: 21g
  • Fiber: 13g
  • Iron: 4mg
  • Sodium: 576mg
  • Calcium: 262mg

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)

Preparation

  1. 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.
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