Chili’s Black Bean Soup recipe

This Chili's black bean soup recipe is so hearty it can be served as a main course. Tons of black beans are seasoned and cooked slowly with smoked sausage in this flavorful soup.

Ingredients
• 1/4 cup olive oil
• 1/4 cup yellow onion, diced
• 1/4 cup carrot, 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

Instructions
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 bouillon, 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.
Notes Serve with cornbread, white rice, or your favorite side dish