For a chunky, hearty and delicious answer to the autumn chills, whip up a quick pot of this simple black bean soup for dinner!
This recipe will heat up your dinner this fall. Not just temperature heat either, this classic southwest-style soup has a kick to it. Packed with hot sauce, green chilies and chili powder, this recipe doesn’t shy away from bringing a little heat. Thankfully, corn and black beans are there to help even it out. Black beans are smooth and creamy, making them a perfect compliment to spicy, south-of-the-border dishes.
This recipe would also work just as well with pinto beans instead! Like black beans, pinto beans are commonplace alongside spicy dishes because of their ability to help soothe and build off of spices.
This southwest black bean soup is also great to have on hand because it can easily be made to accommodate a vegetarian or vegan diet. Just replace the chicken stock with vegetable stock and leave out the sour cream at the end.
Try this soup or this recipe for Turkey Taco Soup as a healthier and unique alternative for spicy flavors on taco night.
This recipe will make about 8 servings and will last a couple days in the fridge as great leftovers.
Need more fall recipes to help keep you and your family warm, happy and full this season? Casseroles are a perfect choice! Hearty, delicious and perfect for leftovers. Grab a copy of our free Fall Casseroles & Cassoulets cookbook. It’s full of original and simple recipes that will help you beat the cold and get you through the season. Oh, and your family will be sure to love them!
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Beans Black Beans.