Recipe Revamp: Easy Spicy Black Bean Chili

Soup season is almost here and I want you to be ready, but truthfully, today’s fall comfort food is not exactly a soup.  Chili is in a category of its own and this recipe for Spicy Black Bean Chili that I shared on TV years ago also fits into the meatless main dish category.  

If you would like for it to become a soup, simply stir in enough chicken broth to make it the consistency you want.  I like it thick and spicy served with tortilla chips or Cornmeal Bacon Drop Biscuits (tomorrow’s recipe).

You can also “make this your own” by making it as mild or spicy as you like by adjusting the jalapeños, chili powder, cumin, and if you really like it hot, add a little cayenne.  Capsaicin is an active component of chili peppers and has numerous health benefits. It helps fight cancer, heart disease, diabetes, and relieves pain while also revving up your metabolism.  So enjoy this spicy dish, not just because it’s delicious, but because it’s good for you.

Print Recipe
Spicy Black Bean Chili
Course Starter
Cuisine Soup
Servings
Ingredients
Course Starter
Cuisine Soup
Servings
Ingredients
Instructions
  1. Heat oil in heavy Dutch oven. Add onion, garlic, and jalapeño. Sauté until tender. Add chili powder and cumin, to taste. (Add cayenne if you want it spicier and hotter.) Cook and stir 1 minute. Stir in beans, tomatoes, water and sugar. Bring to a boil. Reduce heat and simmer 20 minutes or until thickened. Season with salt and pepper. Adjust spices to your taste. Add chicken broth or water to make thinner. Serve over tortilla chips and garnish with sour cream and cilantro.
Share this Recipe

 

Tell Me: What type of soup do you enjoy most during the fall season?  

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *