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    You are in: Home / Recipes / Black Bean Chili / Soup Recipe
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    Black Bean Chili / Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    bmarie's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a soup pot and saute the onion until it is soft.
    2. 2
      Add the tomatoes, corn, beans, jalapenos and water and bring to a boil.
    3. 3
      Once the water is boiling add the cumin, bouillon cubes, salt and pepper.
    4. 4
      Boil for another 20 minutes.
    5. 5
      Serve with shredded cheddar and tortilla chips.

    Ratings & Reviews:

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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
    11%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.1 mg
    0%
    Sodium 1032.7 mg
    43%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 12.8 g
    51%
    Sugars 11.1 g
    44%
    Protein 12.6 g
    25%

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