Quick Black Bean & Chili Soup
A quick and hearty black bean soup, enriched with the smoky depth of rehydrated dried chili, perfect for a satisfying weeknight meal that's both flavorful and high in fiber.
For 4 servings
Begin by rehydrating the dried chili: Remove the stem and seeds from the ancho chili. Place the chili in a heatproof bowl and pour 1 cup of boiling water over it. Let it soak for 10-15 minutes until softened. Once soft, remove the chili from the water (reserve the water) and finely chop it.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant, being careful not to burn the garlic.
Stir in the rinsed and drained black beans, the chopped rehydrated chili, and the vegetable broth. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld and deepen.
Carefully remove about half of the soup from the pot and transfer it to a blender, or use an immersion blender directly in the pot to blend about half of the soup until smooth. Return the blended portion to the pot (if using a regular blender), stirring to combine.
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed. If the soup is too thick, you can add a splash of the reserved chili soaking water or more vegetable broth.
Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and diced avocado, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper chili flavor, you can lightly toast the dried chili in a dry pan for 30 seconds before rehydrating it. Be careful not to burn it, as this can make it bitter.
- 2When blending, an immersion blender makes this step incredibly easy and mess-free. If using a regular blender, be sure to blend in batches and hold the lid down firmly with a towel to prevent hot liquid from escaping.
- 3Don't skip the lime juice! It's a crucial ingredient that brightens the rich, savory flavors of the soup and adds a necessary zing.
- 4To enhance the smoky notes, consider adding a pinch of chipotle powder along with the other spices.
Adapt it for your goals.
Protein Boost
Stir in 1 cup of cooked shredded chicken, ground turkey, or crumbled cooked chorizo during the last 5 minutes of simmering for added protein.
Vegetable BoostVegetable Boost
Add 1/2 cup of diced bell peppers, corn kernels, or diced zucchini along with the black beans for extra nutrients and texture.
Spicier KickSpicier Kick
For more heat, include a finely diced jalapeño or serrano pepper with the onion, or add a pinch of cayenne pepper with the other spices.
Why this is on our healthy list.
High in Fiber
Black beans are an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, contributing to weight management.
Rich in Plant-Based Protein
This soup provides a significant amount of plant-based protein from black beans, essential for muscle repair, growth, and overall body function, making it a satisfying vegetarian meal.
Antioxidant Powerhouse
Dried chilis, garlic, and onions contain various antioxidants and phytonutrients that help combat oxidative stress and inflammation in the body, supporting overall health.
Frequently asked questions
Yes, this soup is excellent for meal prep! Its flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
