This black bean soup recipe has quickly become a family favorite! It’s easy, incredibly flavorful, and vegetarian when you use veggie broth.

My family loves this easy black bean soup recipe so much. We make it often! I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick dinner!).

You can make this soup as spicy as you like. I add canned chipotles in adobo, which adds some spice, but you can add even more for a spicy black bean soup. For more bean soups, try our white bean soup, easy vegetarian chili with quinoa and black beans, or this hearty split pea soup.

Key Ingredients

• Black Beans: You can use canned black beans or home-cooked black beans (here’s how to cook dried black beans).
• Aromatics: I love making this soup hearty, so I combine onion, carrot, and garlic for the base. Then, I add more flavor with a bay leaf, cilantro, vinegar, oregano, and cumin. This soup is so flavorful!!
• Chipotle Chiles in Adobo: Whenever I see them in the store, I add a can of chipotles in adobo sauce to my cart. Chipotles are dried, smoked jalapeños that taste smoky and quite spicy. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. For this soup, I add one pepper, which I mince, along with a little sauce. This amount adds enough spice to the soup so that you notice it. For an extra spicy black bean soup, add more. You will have some leftover, which you can save for another recipe (it freezes well). I also use chipotles in adobo sauce to make my chipotle bean chili.
• Tomatoes: Canned diced tomatoes are perfect for this soup, but chopped fresh tomatoes are great, too. If you go the canned route, look for fire-roasted tomatoes for extra flavor.
• Broth: I use veggie broth, but chicken broth or chicken stock are fine. Use what you love!

Find the full recipe with measurements below.

How to Make the Best Black Bean Soup

Tip 1: Use one pot. Making black bean soup is simple (it all happens in one pot)! To make it, you’ll cook onions and carrots in olive oil until soft and sweet. Then stir in garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles for more flavor. Pour in your broth, tomatoes, and a bay leaf. Then, stir in the black beans and simmer until the veggies are tender, about 20 minutes.

Tip 2: Season with salt and acid. Before serving, I like to taste the soup and season it with salt and a little extra acid from vinegar or lime juice. I love lime juice for this (it really makes the flavors of the soup pop).

Tip 3: Creamy or brothy. We often enjoy this as a brothy soup (like in our photos), but you can also turn this into a creamy black bean soup by blending. For a thickened soup that’s somewhere in between, blend a portion and add it back (like I do for this white chicken chili).

Serving Suggestions

I usually add a few slices of avocado to the top of this soup, but there are many options. Try our favorite guacamole, crushed tortilla chips, or a spoonful of sour cream. I also love extra lime juice and cilantro!

Beyond that, you can add something to the side. Consider a batch of homemade corn tortillas (they are so good) or a side of this avocado salad.

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Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. It’s naturally vegan, super simple, and lasts for days in the fridge!

I’m always so happy when this easy quinoa black bean salad is in our fridge. It’s hearty, packed with plant protein (7g per cup), and tastes amazing. I love it served all by itself or with a bit more protein (my favorites are this easy baked tofu or these roasted shrimp).

If you are looking for more ways to combine quinoa and beans, try this vegetarian chili or this superfood quinoa salad (it’s packed with veggies, chickpeas, and dried fruit).

Key Ingredients

• Quinoa: I cook it from scratch (it takes 10 to 15 minutes). My number one tip for perfectly cooked quinoa is to rinse it thoroughly under cold water before cooking. This removes the natural coating of saponins, which can make the quinoa taste bitter. For more tips, see how to cook quinoa.
• Black Beans: You can use canned or home-cooked beans in this recipe. If you want to cook them from scratch, here’s our tried-and-true black beans recipe.
• Veggies: I love the vibrant colors and textures that fresh vegetables bring to this salad. My go-to combination includes juicy tomatoes, crisp red onion, colorful bell peppers, sweet cherry tomatoes, crunchy red cabbage, and corn (when it’s in season). I also like to add a can of diced green chiles for an extra kick, which gives the salad a delicious Southwestern flair. Hatch green chiles are my personal favorite.
• Dressing: The dressing I use for this black bean and quinoa salad is one of my favorites, especially for grain and bean salads. It starts with a simple apple cider vinegar and freshly squeezed lime juice. You can use either, but combining both creates the most well-rounded and balanced flavor profile. Next, I add some warmth and depth with cumin and chili powder (I highly recommend using a homemade chili powder if you have it). To finish it off, I whisk in a generous amount of olive oil and season to taste with salt and pepper.

How to Make Quinoa Black Bean Salad

This quinoa and bean salad is super simple to put together. I make my dressing in the bottom of a big bowl and then toss in the rest of the salad ingredients (quinoa, beans, and veggies).

This salad is perfect eaten right after making it, or you can store it in the fridge for up to 5 days! Because of this, it’s an ideal make-ahead dish. I love keeping it in the fridge for an easy lunch or dinner throughout the week.

Thanks to 7 grams of protein and over 5 grams of fiber, it has plenty of sticking power. You can add some extra protein with crumbled feta cheese, grilled chicken, juicy pork chops, pan-fried halloumi cheese, baked tofu, or even a few of these easy chicken nuggets (trust me!).

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Black Bean and Rice Soup can be made in the slow cooker or on the stove, and this tasty vegetarian soup has been a hit. The soup only has a small amount of rice, and the addition of lime and cilantro makes it extra tasty!

PIN Black Bean and Rice Soup to try it later!

I first made this Black Bean and Rice Soup in the slow cooker, and this recipe was one of those intuitive ones that swirled around in my brain for a few days and then suddenly I found myself in the kitchen making it. This happened to me for years, but luckily when I started blogging I learned to write the recipes down!

The soup was flavorful and delicious, with earthy beans, sour lime juice, and spicy cilantro all combined in a healthy soup without a drop of fat or gluten. I used chicken broth, but it could easily be vegetarian or vegan if you used vegetable stock.

I’ve made this recipe so many times for parties when I wanted a vegetarian option and it’s always been a hit. And now there are also stovetop instructions if you prefer to make Black Bean and Rice Soup on the stove. I hope you will try it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What if you’re not a cilantro fan?

If you’re someone with the tastebuds that make cilantro not appealing, just use more thinly-sliced green onion in this soup instead of cilantro.

Do you prefer to use dried beans instead of canned?

If you prefer not to use canned beans, just cook dried black beans in the slow cooker or in the Instant Pot for this recipe. You can also follow package instructions and cook them on the stove. Two cans of beans is equal to 3.5 cups of cooked beans.

How high in carbs is the Black Bean and Rice Soup?

Soup with these ingredients can’t ever be extra low in carbs of course. But this tasty soup has only 21 net carbs per serving, with 10 grams of protein!

How to Make Black Bean and Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. In a 3.5 Quart Slow Cooker (affiliate link) or similar size, combine beans, tomatoes, chicken or vegetable stock, onions, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder.
2. Cook on low 6-8 hours (or on high 3-4 hours.)
3. When beans and tomatoes are very well done (even starting to fall apart), it’s time to add the rice. You might be tempted to use more rice, but trust me, 1/4 cup will be perfect. 
4. If you were cooking on low, turn the slow cooker to high.
5. Cook on high for about 30 minutes, or until the rice is tender.
6. Then stir in the fresh lime juice and chopped cilantro (or green onion) and cook about 5 minutes. 
7. Serve the Black Bean and Rice Soup hot, with more lime and cilantro to add at the table.
8. Check the complete recipe below to see the stovetop instructions.

Make some low-carb bread to go with the soup:

This soup would be amazing with any of these breads or muffins:

Want tasty soups that are lower in carbs?

Check out Amazing Low-Carb Soup Recipes to see some delicious soups that are low in carbs.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Black Bean and Rice Soup with just a little rice is a perfect choice for Phase 2 or 3 of the original South Beach Diet. Use Uncle Ben’s Converted Rice (affiliate link) or brown rice to keep this South Beach friendly. Soup with beans and rice would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
Black Bean and Rice Soup was updated February 2013 with better photos and instructions. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey, but you can also make this tasty soup with chicken. And I’ve adjusted this recipe to use more turkey and fewer beans and sweet potatoes for a lower-carb version.

PIN Turkey, Sweet Potato, and Black Bean Soup to try it later!

This delicious and easy Turkey, Sweet Potato, and Black Bean Soup is a lovely way to use leftover leftover turkey, if you’re lucky enough to end up with some! And one of my favorite traditions for the day after Thanksgiving is taking the turkey carcass, putting it in a roasting pan with lots of water, onions, carrots, celery, and a bit of Penzeys Turkey Soup Base, and filling up the house with the smell of homemade Turkey Stock.

And this soup recipe with turkey, black beans, and lime is one of my favorite soups to make with leftover turkey, and I’m indulging my love of sweet potatoes here as well. This recipe is pretty flexible, but don’t leave out the touch of fresh lime juice added at the very end. Lime and sweet potatoes are what make this soup so absolutely delicious!

Soup with sweet potatoes and black beans is a splurge for people who are watching carbs, but I’ve updated this favorite soup to make it a bit lower in carbs. Here’s the printer-friendly recipe of the original version for anyone who was a fan!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can this Turkey Sweet Potato Soup recipe be made with chicken?

Any soup recipe that uses leftover turkey can also be made with cooked diced chicken!

What did I do to make the Turkey Sweet Potato Soup lower in carbs?

I love this soup so much, but the original recipe was more of a carb splurge than I wanted these days with both beans and sweet potatoes. To make a lower-carb version of the soup, I just used fewer sweet potatoes and beans and more turkey. And I also added a little more turkey stock to make sure it’s still eight servings.

Want Low-Carb Turkey Soups?

Check out Low-Carb Turkey Soup Recipes to see the lowest-carb turkey soup recipes on my blog.

How to make Turkey, Sweet Potato, and Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the soup using chicken broth from a can, but I highly recommend making turkey stock if you have a turkey carcass. Here is how to make homemade Turkey Stock, and it will make your house smell great while it cooks.
2. Start by cooking the onions and celery a few minutes in the bottom of the soup pot. 
3. Then add diced sweet potatoes, spices, and turkey stock and simmer about 40 minutes. 
4. Add black beans and liquid and simmer about 15 minutes more.
5. Then add the diced turkey and green chiles and simmer another 15 minutes. 
6. Stir in the lime juice, simmer a few minutes more, and serve hot. 
7. This Turkey Sweet Potato Soup is good with cheese and sour cream to sprinkle on at the table if you like the sound of that!

Weekend Food Prep:

This recipe for Turkey, Sweet Potato, and Black Bean Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.

I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly.

I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.

Key Ingredients

• Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound.
• Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy.
• Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor.
• Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper.
• Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.

How to Make Coconut Black Beans

One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot.

It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans.

After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish.

For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas.

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Butternut Squash Black Bean Soup is a spicy vegetarian soup that’s going to be a hit with all the butternut squash fans! And if you skip the optional sour cream this slightly-spicy recipe is vegan. 

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I’m  a well-documented fan of butternut squash, so you it’s surprising I haven’t made more soups using my favorite winter squash. It’s partly because I love savory squash dishes, but I don’t really understand the appeal of those sweet butternut squash soups that many people like.

No surprise then that this Butternut Squash Black Bean Soup is savory from ground cumin and slightly spicy from the Green Tabasco Sauce (affiliate link) that’s stirred in at the end.

This soup would make a lovely Meatless Monday dinner, and if you’re cooking for a family I might sprinkle some crushed tortilla chips into the soup for the kids. I ate my soup with a generous dollop of sour cream, but if you skip the sour cream this meatless soup is vegan.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• butternut squash
• salt and fresh ground black pepper
• Olive Oil (affiliate link)
• onion
• celery
• Minced Garlic (affiliate link)
• vegetable stock or canned vegetable broth
• ground cumin (affiliate link)
• can of black beans
• red bell pepper
• cilantro
• Green Tabasco Sauce (affiliate link) or other jalapeno hot sauce of your choice

Don’t want cilantro in the Butternut Squash and Black Bean Soup?

If you have those anti-cilantro tastebuds, I’d use thinly sliced green onion instead of cilantro in the Butternut Squash and Black Bean Soup.

Want more ideas for butternut squash?

Use My Favorite Winter Squash Recipes to see more of my butternut squash faves or check out Winter Squash Recipes to see all my recipes using all types of winter squash!

Steps for making Butternut Squash Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Butternut squash can be a challenge to peel and cut up, but for this soup you just cut the squash in half, scrape out seeds, and roast the squash until it’s tender enough to scrape away from the skin. Let squash cool until you can scoop it out of the skin.
2. Heat the olive oil and saute the onion and celery until soft; then add the minced garlic and cook 2-3 minutes more.
3. Add two cups of the vegetable stock to the onion-celery mixture and simmer for 10 minutes.
4. When the squash is cool, scrape the flesh away from the skin and mix it with the other 4 cups of broth and the ground cumin.  (This is a giant 8-cup measuring cup.)
5. Add that mixture to the soup pot and simmer about 20 minutes more, then use an Immersion blender (affiliate link) or food processor to puree the soup. (Blogger error; I forgot to take a photo of the soup being pureed, but I used my immersion blender.)
6. While the mixture simmers, rinse the black beans with cold water and let them drain.
7. Also chop the cilantro and red bell pepper.
8. Add the beans, red bell pepper, and cilantro to the pureed soup mixture and simmer about 15-20 minutes more.
9. Stir in desired amount of Green Tabasco Sauce (affiliate link) and serve hot, with a dollop of low-fat sour cream or plain yogurt if desired.

More Meatless Soups with Butternut Squash:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut Squash Black Beans Soup is a healthy soup for the original South Beach Diet, but the use of butternut squash makes it limited to phase 2 or 3, and of course do not serve with tortilla chips for South Beach. This soup is too high in carbs for most low-carb eating plans.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with butternut squash and black beans was first posted in 2012. It was last updated with more information and better photos in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Black Bean Sweet Potato Soup is a vegetarian soup that’s loaded with flavor, and please don’t skip the lime juice! This meatless soup isn’t low in carbs, but see tips below for making a lower-carb version of this tasty soup.

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This Black Bean Sweet Potato Soup seems perfect after a few days of indulgent holiday eating. This is a soup for people who are avoiding meat and don’t mind a few carbs, but see tips below for an easy option if you like to make a version that will be lower in carbs!

This easy stovetop soup will light enough to help you recover from holiday food overload, easy enough that you don’t need much time in the kitchen. And it’s still going to be warm and comforting if you’re in a part of the world where the weather is cold. I hope you like the recipe if you like the sound of a soup with black beans and sweet potatoes!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are they yams or sweet potatoes?

Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this soup are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams.

Want a version of this soup that’s still vegetarian but lower in carbs?

Soup with black beans and sweet potatoes is never going to be super low in carbs. But if you want a lower-carb version for this tasty soup, switch out one can of black beans for a low-carb vegetable like frozen cauliflower rice or chopped red bell pepper. That will definitely make it lower in carbs.

How to Make Black Bean Sweet Potato Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in a heavy soup pot, then cook onions for 6 minutes, or until they’re just starting to brown. Then add minced garlic, ground coriander, ground cumin, ground fennel, and black pepper and saute about 1-2 minutes more.
2. Rinse 2 cans black beans until no more foam appears, then let the beans drain.
3. While onions are cooking, chop up two medium sweet potato into pieces. 
4. When onions and spices have been cooked long enough, add vegetable stock, black beans, and sweet potatoes to the soup pot, along with salt to taste.
5. Let cook about 30 minutes, or until sweet potatoes are falling-apart tender. Use a slotted spoon to remove 3 cups of sweet potatoes and beans.
6. Then use an Immersion Blender (affiliate link) or regular blender to puree the remaining soup.  (Be very careful if you do this in a regular blender!)
7. Add the reserved beans and sweet potatoes back into the soup and simmer about 15 minutes more.
8. Taste to see if you want more salt, then add the lime juice and simmer for 5 more minutes.
9. Serve Black Bean Sweet Potato Soup hot, with a dollop of Greek yogurt or sour cream if desired.

Want More Vegetarian Recipes?

If you’re interested in more recipes without meat, check out the archives for Vegetarian Recipes.

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Chicken Black Bean Soup is surprisingly low in net carbs for a soup with beans, and it’s also gluten-free! And this slightly spicy soup is such a lovely combination of flavors.

PIN Chicken Black Bean Soup to try it later!

This delicious Chicken Black Bean Soup sounds perfect to warm you up, and Salt Lake has gotten about two feet of snow in the last 24 hours! This is a quick and easy soup recipe, with the perfect spices and amazing flavors. And I’m not tagging the recipe low-carb, but this delicious soup has a lot of chicken and not many beans, so it’s surprisingly low in net carbs, FTW!.

And if you use rotisserie chicken, you can have Chicken Black Bean Soup on the table in about 30-40 minutes. And this is a tasty soup the whole family will probably like; I hope you make it soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What gives Chicken Black Bean Soup the amazing flavors?

This soup has chicken, black beans, chicken broth, and vegetable broth. The soup gets amazing flavors from ground cumin, chili powder, celery, onion, celery seed, garlic, tomatoes, salsa,Green Tabasco Sauce, cilantro, and lime juice!

Don’t want cilantro in the Chicken Black Bean Soup?

People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion.

Can you use other beans for this Chicken Soup recipe?

You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good.

How many carbs are in the Chicken Black Bean Soup?

This tasty soup has only 12 net carbs per serving, with 43 grams of protein!</p.

How to make Chicken Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.
2. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
3. Add chicken broth, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)
4. While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.
5. Add the chicken and black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.
6. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t! Use sliced green onions if you’re not a cilantro fan.)
7. Add the cilantro and let the simmer simmer 5 minutes more.
8. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more.
9. Serve Chicken Black Bean Soup hot, with cut limes to squeeze into the soup and sour cream if desired.

Make it a Carb-Conscious Meal:

Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Chicken Black Bean Soup.

Weekend Food Prep:

This Chicken Black Bean Soup recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chicken soup recipe is surprisingly low in net carbs for a soup with beans. Black beans are actually allowed for any phase of the original South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Chicken Black Bean Soup was first posted in 2005! It was updated with new photos in 2013 and the recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili  recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:

• Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
• Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
• There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
• For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
• Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.

When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

How to make Black Bean and Beef Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Start by rinsing one can of black beans and letting them drain.  (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
10. Taste chili and season to taste with salt and fresh-ground black pepper.
11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.

More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.

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Think of this black bean dip as a mash-up of black bean puree and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is absolutely delicious and perfect served with pita wedges or chips.

This black bean dip is truly a slam-dunk appetizer, hitting the mark with its super creamy, almost airy texture. We blend sweet onions, fragrant spices, and sour cream directly into the black beans, creating an irresistible dip.

Beyond tortilla chips and veggies, I love using it as a spread for wraps and sandwiches. Picture it over a warm corn tortilla, topped with fresh lettuce and pico de gallo—truly incredible! For more bean dips, try our cheesy bean dip (made with pinto beans) or our popular hummus recipe.

Key Ingredients

• Black Beans: For the easiest dip, use canned, drained, and rinsed black beans. For the absolute best flavor, start with our recipe for cooking black beans from scratch.
• Onion: Cooked sweet onions are the secret weapon here. They add a natural sweetness and are essential for that ultra-creamy texture once everything is blended.
• Spices: You won’t find this dip lacking in flavor! We use a generous blend of garlic powder, ground cumin, chili powder, and cayenne pepper. Our homemade chili powder or store-bought ancho chili powder takes it to the next level when you have it on hand!
• Sour Cream: A half cup of sour cream is crucial for making this dip light and wonderfully creamy, giving it an almost airy texture. Feel free to substitute with crème fraiche or cream cheese.
• Lime: Fresh lime juice is the non-negotiable ingredient that ties all the flavors together. Don’t skip it!
• Cheese (optional): If you’re baking your dip, choose a good melting cheese, such as Monterey Jack, cheddar, or Oaxaca. Just add it to the top and bake until it’s bubbly and golden.

Find the full recipe with measurements below.

For the best results, blend the dip ingredients using a blender or food processor. Once blended, you can serve it at room temperature like hummus, or transfer it to a baking dish, top with cheese, and bake until warm and the cheese is bubbly.

Perfect Black Bean Dip

• PREP
  10 mins
  
• COOK
  20 mins
  
• TOTAL
  30 mins
  

Think of this as a mash-up of black bean dip and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is delicious and perfect when served with pita wedges or chips. While you can serve this at room temperature (more like a hummus), I prefer it baked with cheese on top. For a more traditional sour cream-based dip, see our recipe for creamy onion dip.

8 Servings

Watch Us Make the Recipe

You Will Need

2 tablespoons olive oil

1 medium sweet onion, chopped, like Walla Walla or Vidalia, about 2 cups

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder, see our chili powder recipe

1/8 teaspoon to 1/4 teaspoon cayenne pepper

2 (15oz) cans black beans, drained and rinsed or 3 cups cooked black beans

1/2 cup sour cream

2 to 3 tablespoons water

Spritz of fresh lime

Salt and fresh ground black pepper

1/3 cup shredded cheese, optional for baked dip

Directions

1Cook the onions: In a skillet over medium heat, add the oil, onions, and 1/4 teaspoon of salt. Cook until they are very soft and smell sweet, 15 to 20 minutes. Stir in the garlic powder, cumin, chili powder, and cayenne pepper. Remove from heat and set aside for 5 minutes.

2Make black bean puree: In a blender or the bowl of a food processor, combine the cooked onions, drained black beans, and sour cream. Add 2 tablespoons of water, and then blend. If the mixture is having trouble blending, add one or two more tablespoons of water to help it along.

3Taste, and then season with salt and lime to taste. Serve now, or follow the directions for baked black bean dip below.

4Baked black bean and onion dip: For a baked dip, transfer the bean dip to a small baking dish and top with shredded cheese. Bake in a 350°F (177°C) oven until heated through and the cheese has melted, about 10 minutes.

Adam and Joanne’s Tips

• Vegan modifications: Leave out the sour cream and increase the water by a tablespoon or so. The dip will still be delicious. You can also substitute the sour cream with a plant-based sour cream or cream cheese.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/8 servings
/
Calories
173
/
Total Fat
6.9g
/
Saturated Fat
2.4g
/
Cholesterol
7.4mg
/
Sodium
146.7mg
/
Carbohydrate
20.4g
/
Dietary Fiber
6.4g
/
Total Sugars
2g
/
Protein
8.5g

AUTHOR:

Joanne Gallagher

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