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Chili's Black Bean Soup


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Rate this recipe 4.2/5 (6 Votes)


  • 1/4 cup olive oil
  • 1/4 cup diced yellow onion
  • 1/4 cup diced carrots
  • 1/4 cup diced green bell pepper
  • 4 beef bouillon cubes
  • 1 cup boiling water
  • 1 1/2 quarts canned black beans not drained
  • 2 tablespoons cooking sherry
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 2 teaspoons granulated garlic
  • 2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 teaspoon chili powder
  • 8 ounces smoked sausage cut small dice
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Servings 1


Step 1

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed 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 tablespoon 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.

This recipe yields ?? servings.

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