This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency. *If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn!
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Units: US | Metric
- 1 teaspoon oil
- 1 onion, finely chopped
- 2 (14 ounce) cans diced tomatoes
- 1 (12 ounce) can whole kernel corn (unsalted is best)
- 2 cups black beans (soaked or canned)
- 1 -4 jalapeno, minced (varies depending on how spicy you like it)
- 2 tablespoons cumin
- 2 bouillon cubes (chicken or vegetable)
- 3 cups water
- salt and pepper, to taste
- 1Heat the oil in a soup pot and saute the onion until it is soft.
- 2Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
- 3Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
- 4Boil for another 20 minutes.
- 5Serve with shredded cheddar and tortilla chips.
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Nutritional Facts for Black Bean Chili / Soup
Serving Size: 1 (391 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 274.9
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.1 mg
- Sodium 1032.7 mg
- Total Carbohydrate 54.1 g
- Dietary Fiber 12.8 g
- Sugars 11.1 g
- Protein 12.6 g