Kris's Kitchen 

Kris’ Kitchen                                                                                                             Kris Dillon

     I’m sure that we have all heard the phrase “new year, new me.” Especially during this time of the year, where people scramble around and try to accomplish their New Year’s resolutions. This month, on Kris’ Kitchen, I will try to show you how to make something tasty but healthy at the same time.

     Did someone say black beans? This hearty soup, which delivers 17 grams of protein and 13 grams of fiber per serving, is a delicious showcase for these super-healthy legumes.

Spicy Southwestern Black Bean Chili

Prep Time - 15 Mins

Cook Time - 10 Mins

Yield - Makes: 4 servings (Serving size: 1 3/4 cups)


  • 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)

How to Make It

Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; 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. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.


Posted by scomegys On 05 February, 2018 at 2:07 PM