Black Bean Chili Soup

READY IN: 45mins
Recipe by Chef Buggsy Mate

We had a big winter storm come through which meant no quick trips to the grocery store. I have had to plan my meals around a pantry and refrigerator clean out. My plan was to make chili for dinner however; I realized that I had some beef stock in the refrigerator that needed to be used up...not wanting it to go to waste, my chili soon became a very tasty soup. I hope you all enjoy.

Top Review by Elmotoo

This is great! It comes together really fast, too. I couldn't find jalapeno salsa so used 'medium salsa'. That jar was 15 oz so I used that & a small can of tomato sauce instead of vice versa. I would have added fresh jalapenos if I had them. Not keen on pickled ones so left them out. with the chipotle & cayenne it was just the right heat for us. I did cook my own beans - 3 cans is roughly 6c so I cooked 2c dry which I think came out to about 6c. I didn't measure but that amount worked well in the recipe. Made for Aussie Swap 11/13. Thank you!

Ingredients Nutrition


  1. Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
  2. Stir in garlic.
  3. Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
  4. Top soup with shredded cheese, sour cream and chopped cilantro if desired.

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