Hearty Black Bean Chili Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, bell pepper, and jalapeño; cook for another 2 minutes.
4. 4 Add black beans, kidney beans, diced tomatoes, and vegetable broth.
5. 5 Sprinkle chili powder, cumin, smoked paprika, and oregano over the mixture; stir to combine.
6. 6 Bring to a boil, then reduce heat and simmer for 20 minutes.
7. 7 Taste and adjust seasoning with salt.
8. 8 Ladle into bowls and garnish with fresh cilantro.

Nutrition

Tips

• For extra richness, stir in a splash of coconut milk before serving.
• If you like your chili extra spicy, add an extra jalapeño or a dash of hot sauce.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with tortilla chips for dipping.

FAQ