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2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Splenda (or sugar)
1 teaspoon cumin
3 teaspoons Penzey’s Chili 9000 or chili powder
1/4 teaspoon black pepper
Dash cayenne pepper – optional
Three 15-ounce cans black beans (see recipe instructions)
2/3 cup vegetable or chicken broth
1/4 cup half & half
Sour cream and shredded cheddar cheese
In a large saucepan heat olive oil over medium heat. Add onions, garlic, and Splenda (sugar) and slowly cook until onions are tender, about 10 minutes. Stir in cumin, Chili Mix, black pepper, and cayenne pepper, if using. Allow to cook for 2 minutes. Add one can of the beans, undrained to the onion mixture. Drain one can of the black beans and add. Puree the remaining can of undrained beans, and add along with the broth and half & half. Reduce heat to low and simmer for 15 minutes. If mixture seems too thick add more broth.
Serve with shredded cheese, sour cream and fresh salsa, if desired. Makes eight 1-cup servings.
Per Serving: Calories 195; Protein 10 g; Fat 5 g; Carbs 18 g; Sugar 1 g; Sodium 305 mg