Spicy Southwestern Black Bean Chili

• 2 teaspoons olive oil
• 1 large chopped onion (about 1 1/2 cups
• 1 cup jalapeno, seeded and chopped
• 1 large garlic clove, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (32 ounces) boxed roasted red pepper and tomato soup
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)

1. Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeno; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.

olive oil, onion, jalapeno, garlic, chili powder, ground cumin, red pepper, black beans, sour cream, fresh cilantro, firmripe

Taken from www.myrecipes.com/recipe/spicy-southwestern-black-bean-chili (may not work)