Chili's Black Bean Soup

How to make Chili's Black Bean Soup Recipe -  Serve this soup with some grilled quesadillas or a salad to make a complete meal.

SERVES 8

Ingredients:
¼ cup olive oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced green bell pepper
1 cup boiling water
4 beef bouillon cubes
1½ quarts undrained canned black beans
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons chili powder
8 ounces small-diced smoked sausage
1 tablespoon cornstarch
2 tablespoons water

Method:
In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3–4 minutes, until they are tender.

In a saucepan, bring 1 cup of water to a boil, add the bouillon cubes, and allow them to dissolve.

Add the bouillon, beans, and remaining ingredients except the cornstarch and 2 tablespoons of water to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, purée 1 quart of the soup and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.