Chili's Black Bean Soup

By Addie

This Chili's black bean soup recipe is so hearty it can be served as a main course. Tons of black beans are seasoned and cooked slowly with smoked sausage in this flavorful soup.

Ingredients

• 1/4 cup olive oil
• 1/4 cup yellow onions, diced
• 1/4 cup carrots, diced
• 1/4 cup green bell peppers, diced
• 4 beef bouillon cubes
• 1 cup boiling water
• 1 1/2 quarts canned black beans, not drained ( 3 pounds)
• 2 tablespoons dry sherry
• 1 tablespoon distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 2 teaspoons garlic granules
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili powder
• 8 ounces smoked sausage, small dice
• 1 tablespoon cornstarch
• 2 tablespoons water

Preparation

Step 1

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.
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REVIEWS:

This is an excellent recipe, that did not take me 55 minutes to prepare. I used 1 cup of beef broth instead of the bouillon, and forgot last step. The soup was perfectly thick without the cornstarch. I don't think I will add it when I make this in the future! Thanks for a great recipe!