Chili’s Black Bean Soup




Recipe: Chili’s Black Bean Soup


  • 1/4 cup olive oil
  • 1/4 cup yellow onion, diced
  • 1/4 cup carrots, diced
  • 1/4 cup green bell pepper, diced
  • 4 beef bouillon cubes
  • 1 cup boiling Water
  • 1 1/2 quarts (3 pounds) canned black beans, not drained
  • 2 tablespoons cooking sherry
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons garlic, granulated
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper, ground
  • 2 teaspoons chili powder
  • 8 ounces smoked sausage, small dice
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
  2. Add the cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
  3. In a blender, puree 1 quart of the soup, and put back into the pot.
  4. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
  5. Serve with cornbread, white rice or your favorite side dish.

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