Servings: 6 cups
Total Time: 30 minutes
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup chopped carrot
- 3 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can Fareway diced tomatoes with green chilies
- 1 bay leaf
- 1 tsp cumin
- 1 tsp chipotle powder
- 1/4 tsp cayenne pepper, optional
- to taste salt and pepper
- optional sour cream
- optional cilantro
- optional shredded cheese
- optional tortilla chips
- optional avocado
Whether you're gathered around a campfire or the dinner table, this beef and black bean chili with cornbread delivers homestyle comfort in every bite.
Directions
Sauté onion in olive oil until translucent, about 5 minutes. Add pepper, carrot and garlic and sauté until tender, about 5 more minutes. Add remaining ingredients and bring to a boil; let soup simmer for 10 minutes.
Remove and discard bay leaf.
Blend half of the soup with a food processor, blender or immersion blender and return to pot.
Simmer for 5 more minutes and serve.
Nutrition
219 calories; 5.5 g fat; 1 g saturated fat; 0 mg cholesterol; 731 mg sodium; 32.9 g carbohydrate; 12.2 g fiber; 4.8 g sugar; 11.6 g protein
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