Fall Chili Bean Soup

There’s nothing like a warm bowl of soup on a chilly night. Now that fall is in full swing, it’s time to break out the chili. This vegetarian version is very easy to make and delicious to eat!

1 onion, chopped
½ teaspoon black pepper
1 ½ teaspoons salt
2 teaspoons ground cumin
15 oz. can chopped tomatoes
2 tablespoons diced green chilies
15 oz. can pinto beans, drained and rinsed
15 oz. can kidney beans, drained and rinsed
5 cups water
3 tablespoons low fat sour cream
2 tablespoons chopped cilantro

  • In a medium saucepan combine all ingredients with water, except for cilantro and sour cream.
  • Bring to a boil and simmer gently for 1 hour, until broth is creamy and beans are tender.
  • Remove from heat and add cilantro and sour cream.

Serves: 4-6

Total cooking time: 1 hour 10 minutes

 

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98 comments

Angela K.
Angela K4 years ago

Thanks for sharing

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nermine g.
nermine g4 years ago

Thank you , Sara.
Now try this version:

-chop the onion
-fry it in olive oil with the cumin, a pinch of turmeric, and a pinch of chili powder
-stir in the chopped tomato, the chopped peppers then all the beans
-now add the water, boil then simmer, and enjoy
-

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Katie D.
Katie & Bill D4 years ago

Will try this sounds so good!
Thank you

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Nancy M.
Nancy M4 years ago

I'm going to make this next winter as it sounds so warming and very delicious.

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Elena Poensgen
Elena Poensgen4 years ago

Thank you :)

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Natasha Rodriguez
Natasha R4 years ago

Sounds yummy. Thanks!

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Dale O.

The weather is cooler, a good time for chilli. Just heard on the news that the northern part of my province is getting 20 cm. of snow. Glad that it is just raining here, good for chilli.

That sounds fabulous, Catrin K.

That's true, Karen P.

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Karen Everton
Karen E4 years ago

yum

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Winn Adams
Winn Adams4 years ago

Thanks

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Sharon Stein
Sharon Stein4 years ago

Chilli is always good...my favorite is white chilli!

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