Black Bean Chili Soup

Black Bean Chili Soup

If you like a good chili, then you are going to love this hearty black bean soup.

Chipotle and ancho chili powders impart heat and great depth of flavour to the soup. I’ve used a smoked chipotle as I love the beautiful smoky note it adds.  Diced red bell pepper and cilantro provide freshness, while fresh lime juice adds it a hit of brightness and enhances the flavours in the soup.

Taking advantage of canned beans, tomatoes and canned or frozen corn, makes this a quick and easy soup to pull together.  

Puréeing some of the black beans before adding to the soup results in a nice thick, creamy texture without adding any cream!


Garnishes

It’s delicious on its own or served with your favorite garnishes (think chili):

  • diced avocado
  • grated cheddar cheese, or other sharp flavoured cheese
  • sour cream
  • cilantro
  • finely diced red onion

And of course, a big bowl of tortilla chips on the side for dipping!

It’s a great soup to make ahead for lunches, and hearty enough for a weeknight dinner.


Leftovers

This makes a big batch of soup. The great news is that just like a good chili, it will taste even better the next day.

It will keep refrigerated for 5 days or frozen for 2-3 months.


Black Bean Chili Soup

A hearty vegetarian soup with a delicious smoky flavour and heat from chipotle and ancho chili.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: lunch, Main Course, Soup
Cuisine: American
Keyword: chipotle, easy, hearty, quick, smoky-flavoured, vegetarian
Servings: 14 cups
Calories: 193kcal

Equipment

  • Large stock pot or Dutch Oven
  • Blender or Hand-held Immersion Blender

Ingredients

  • 1 onion diced
  • 1 red pepper diced
  • 1-2 garlic cloves minced
  • 1-2 tablespoons smoked chipotle powder
  • 1-2 tablespoons ancho chili powder
  • ½ teaspoon salt or to taste
  • 1 28 oz can diced tomatoes preferably no salt added
  • 4 cups water
  • 2 18 oz canned black beans drained, and rinsed
  • 1 18 oz canned red kidney beans drained and rinsed
  • 1 ½ cups corn frozen or canned
  • ½ cup chopped fresh cilantro
  • juice of a lime

Instructions

  • Place 1 cup of the black beans in a blender with a 1/4 cup water and purée until smooth, adding more water if needed. Or, use an immersion blender
    You want a fairly thick, but smooth consistency.
    Set aside.
  • Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
    Add the smoked chipotle and ancho chili powders and cook until fragrant, about 1minute.
  • Add the black bean purée, the remaining black and kidney beans, diced tomatoes, diced red bell pepper, salt and the water. Allow the soup to cook at a gentle simmer for 10 -15 minutes to allow the flavours to meld.
  • Add the corn and stir through to heat, about 1-2 minutes for canned corn, 3-5 for frozen.
  • Stir in the cilantro, and lime juice. Taste and adjust seasonings.

Notes

Delicious served as is, or with your favorite garnishes on the side (think garnishes for chili), sour cream, diced avocado, cilantro, grated cheddar cheese, finely diced red onion, tortilla chips

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 36g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 648mg | Fiber: 12g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 4mg
Tried this recipe?Let us know how it was!