Prep 5 mins
Cook 30 mins
Only 3 main ingredients, the rest are seasonings. Found this recipe on SouthBeachDiet@groups.msn.com, and I thought it was easy and pretty tasty so I would share. I also tweeked a bit. This is an excellent recipe for Phase 1, or for that matter for anyone needing a quick dish.
- 1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
- 1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
- 1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
- 3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
- 2 teaspoons chili powder, to taste
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper, to taste (optional)
- 1⁄2 teaspoon black pepper, to taste (optional)
- 1⁄2 teaspoon garlic powder, to taste (optional)
- 1⁄2 teaspoon salt, to taste (optional)
- 1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)
- Combine first 10 ingredients in a pot.
- Add V8 or water to make the chili as thin as you like.
- Bring to boil, reduce heat and simmer for aprox 30 minutes.
- This makes about 6 one cup servings.
- May be served with grated cheese or other condiments of choice on top.
This is a terrific soup. I am not sure that it was intended to be a soup but I added enough V8 for it to be a hearty soup. I did have a couple of changes. I subbed pork and beans for the chili beans as that is what I had on hand. I added in 2 tblsp. of chili sauce to make up for the difference. My husband has a thing about cumin so left it out and decreased the chili powder due to using the chili sauce. I thought it needed a little colour so added in about 1/2 cup of frozen corn which turned out to be a nice addition. I topped the servings with sour cream. My son thought it was a bit spicy but ate his serving, my husband and I both thought it was great. I am surprised that there are not many more reviews for this super easy, fast, hearty and very tasty soup. Thanks for sharing your recipe.
I put it in the crock pot for five hours on high. I used extra chili powder and spicy chili bean, but it still wasn't crazy hot. Roommies were anxiously waiting for me to get back to eat it after having smelled it all afternoon.
1 cup of cooked lentils