Spicy Southwestern Black Bean Chili |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
1 large chopped onion (about 1 1/2 cups |
1 cup jalapeno, seeded and chopped |
1 large garlic clove, finely chopped |
2 tablespoons chili powder |
1 teaspoon ground cumin |
4 (32 ounces) boxed roasted red pepper and tomato soup |
2 (15.5 ounce) cans black beans, rinsed and drained |
1/4 cup reduced-fat sour cream |
1/4 cup chopped fresh cilantro |
1/2 cup firm-ripe diced peeled avocado cilantro sprigs (optional) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.
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