Spicy Southwestern Black Bean Chili

southwestern-black-bean-chili Photo: Melissa Punch; Styling: Scott Horne/


  • 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)


1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeƱo; 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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (Serving size: 1 3/4 cups)

Nutritional Information

Calories per serving: 391
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Cholesterol per serving: 16mg
Protein per serving: 17g
Carbohydrate per serving: 57g
Sugars per serving: 21g
Fiber per serving: 13g
Iron per serving: 4mg
Sodium per serving: 576mg
Calcium per serving: 262mg