• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wimpy Vegetarian
  • Home
  • About Susan
    • About Susan
    • Privacy Policy and Terms of Use
  • Recipe Index
  • Essential Pantry
    • Reduced Balsamic Vinegar
  • Contact Me
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ร—
    Home ยป SOUP, CHILI, AND CURRY

    Southwestern Vegetarian Black Bean Soup Recipe

    Modified: Dec 16, 2024 by Susan Pridmore ยท This post may contain affiliate links ยท 42 Comments

    This hearty southwestern black bean soup is loaded with peppers, tomatillos, corn, and tomatoes for a satisfying vegetarian dinner. Finish it with a squeeze of lime juice, slices of avocado, chopped cilantro, and a dollop of sour cream or make it vegan by skipping the sour cream.

    Jump to Recipe
    A bowl of southwestern black bean chili with toppings.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • โค๏ธ Why you'll love this recipe
    • ๐Ÿง… Main Ingredients + Notes
    • ๐Ÿ”ช Recommended Equipment
    • โฐ Tips to Simplify and Save Time
    • ๐ŸงŠ What's the best way to store this chili?
    • ๐Ÿฅฃ More Black Bean Soups
    • Southwestern Vegetarian Black Bean Soup Recipe

    I don't know about you, but a big bowl of chili with a side of cornbread (especially Mexican cornbread) is my idea of the perfect dinner. I can eat this meal with little variations all year round and never tire of it.

    Sometimes I use a combination of kidney beans and black beans and add a plant-based meat substitute. In autumn and winter I make chili with added pumpkin puree if I have some on hand for added nutrition.

    Or I top the chili with cornbread, cowboy style.

    This southwestern version is a favorite thanks to the peppers, tomatillos and corn, and is easy to make.

    ❤️ Why you'll love this recipe

    • 5 ingredients plus olive oil, salt and pepper.
    • Make it in 30 minutes or less.
    • Low carb dinner entree.
    • Use it as a main dish or side dish for the meat lovers at the table.

    🧅 Main Ingredients + Notes

    The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.

    This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.

    • Poblano chili pepper - For less heat, cut away any pith and remove all of the seeds. Also the longer it roasts, the tamer the heat. You can use canned or frozen roasted Hatch chiles as a substitute.
    • Sweet red bell pepper - Any color of sweet bell peppers is fine except I find the green bell peppers to be a little too bitter. In a pinch, you can use jarred roasted red peppers. These are not as thick, hardy, and flavorful though as purchasing fresh peppers.
    • Tomatillos - These are round green produce that look like green tomatoes in a thin husk. They're sticky when you peel away the papery husk, so be sure to wash them well with soapy water and thoroughly dry them before slicing them into quarters. If you can't find them at your market, you can substitute a green salsa that uses tomatillos.
    • Corn - Either frozen or freshly cut from cobs works well in this recipe. There's no need to thaw the corn kernels first.
    • Black beans - You can use canned, frozen, or cooked from a dried form.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Chef's knife
    • Dutch oven or other heavy-bottomed pot suitable for making chili
    • Immersion blender (optional)

    ⏰ Tips to Simplify and Save Time

    • Use canned beans and frozen corn.
    • Swap 2 small cans of chopped Hatch chile peppers or โ…“ cup of frozen and thawed from the Hatch Chile Store.
    • Purchase onion already chopped. Many markets now sell it in small containers in the refrigerator cases in the produce department.
    • Use roasted red peppers sold in jars.
    • If you can't find tomatillos, it's fine to substitute green salsa made with tomatillos.

    🧊 What's the best way to store this chili?

    This chili can be made ahead and refrigerated or frozen.

    • Store in an airtight container in the refrigerator for up to 1 week.
    • Freeze in a freezer safe container for 2 - 3 months.

    🥣 More Black Bean Soups

    If you're looking for an Instant Pot Black Bean Chili (or soup) this one also has pumpkin in it, and it's delicious.

    And this slow cooker black bean soup needs only about 10 minutes of prep, and then it cooks while you go live your life!

    Both of these soups are great served with Mexican cornbread.

    Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    A bowl of southwestern black bean chili with text overlay.
    4.25 from 20 votes

    Southwestern Vegetarian Black Bean Soup Recipe

    Hearty black bean soup with peppers, tomatillos, corn, and tomatoes. Finish as desired with any of the recommended toppings.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time37 minutes mins
    Pepper resting time5 minutes mins
    Total Time47 minutes mins
    Course: Soup
    Cuisine: Southwestern
    Keyword: Black Bean Soup
    Servings: 4 people
    Calories: 232.8kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • sharp chef's knife
    • Dutch oven or other heavy-bottomed pot
    • Immersion blender (optional) if you want to blend this chili a bit

    Ingredients

    • 1 large poblano pepper
    • 1 tablespoon extra virgin olive oil
    • 1 medium red bell pepper
    • 1 ¼ cups chopped white onion
    • ยพ cup tomatillos, husked and quartered
    • 1 cup corn kernels frozen or cut from 1 large ear of corn
    • 2 cups cooked black beans or 1 (15-oz) can
    • ยผ cup tomato puree or tomato sauce
    • 1 large tomato coarsely chopped
    • 1 ⅔ cup vegetable broth or 2 tablespoons of Better Than Bouillon with 1 ⅔ cup of water
    • 1 teaspoon fresh lime juice
    • ยผ teaspoon kosher salt or a pinch of sea salt, to taste

    Optional Toppings

    • avocados peeled, seeded and sliced
    • chopped cilantro
    • lime wedges
    • sour cream
    • grated cheddar or monterey jack cheese
    • sliced scallions
    • chopped red onions
    US Customary - Metric

    Instructions

    • Roast the poblano pepper under the broiler until the skin is blackened all over, turning the pepper as needed. Place in a paper bag for five minutes.
      Pull off the skin in strips. The skin is very thin and not all of it will come off. Slice off the top and open up the chile. Using a paring knife, remove all the seeds and white pith.
      Coarsely chop and set aside.
    • Heat the olive oil in a medium heavy pot over medium-high heat. I use a Le Creuset. Add the onion, red bell pepper, and tomatillos and sauté until softened, about 10 minutes.
      Add the corn kernels and sauté another two minutes.
    • Stir in the chopped roasted poblano pepper, chopped tomato, black beans, tomato puree and broth. Simmer for 15 minutes.
    • Optional: Using an immersion blender, blend the soup until you reach the consistency you like. For me, it's about 10 buzzes of the blender as I move it around the pot.
    • Finish the chili with lime juice and salt (if needed). If you use Better Than Bouillon for your vegetable broth, you likely won't need to add any additional salt.
    • Add any optional toppings you prefer.

    Nutrition

    Calories: 232.8kcal | Carbohydrates: 40.1g | Protein: 10.5g | Fat: 5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.8g | Sodium: 632.8mg | Potassium: 779.6mg | Fiber: 11.6g | Sugar: 9.6g | Vitamin A: 1684.8IU | Vitamin C: 84.6mg | Calcium: 50.2mg | Iron: 2.8mg
     
    « Julekake Bread Recipe (Norwegian Christmas Bread)
    Christmas Day Breakfast Ideas (Vegetarian) »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. thesolitarycook

      July 23, 2012 at 12:38 pm

      Been there, lost that, love this. I buy red Moleskine notebooks in the 3-pack, and use them exclusively for food notes. I actually started last summer, when I knew I'd want to keep a food (eating and cooking) journal while in Italy and France. I continued the habit at home. They're small enough to fit in a purse, and red is an easy color to find. It's greatly minimized losses.

      This soup is divine! Well worth the loss of the fritatta notes. Easy for me to say!

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:03 pm

        I see a shopping trip ahead of me. This is a great idea, for both the size and color. I'm spending the month of September in Italy and want to keep and food journal too, so this advice is timely. Thanks so much!!!

        Reply
        • Marci

          March 24, 2014 at 6:53 am

          Hi Lynda,

          I love how you spell your name! My daughter's name is Lyndsay!
          I have a question about your Black Bean, Tomatillo and Corn Soup... how many servings does it make? I have a family of four who like to have seconds as well as enjoy leftovers for during the busy week:)

          Thanks,
          Marci

          Reply
    2. lizthechef

      July 23, 2012 at 12:50 pm

      Forget the frittata - this is fabulous!!

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:04 pm

        I'm loving the support on this!! Thanks Liz. I was so frustrated yesterday...

        Reply
    3. TasteFood

      July 23, 2012 at 12:52 pm

      Gorgeous soup - if it means displacing the frittata, then it's worth it!

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:06 pm

        Thanks so much Lynda!! It wasn't as gorgeous as your frittata you posted over the weekend, but it was really good. I'm sure the notes will turn up. Heading back to the Bay Area later today and I'll be searching there for them next ๐Ÿ™‚ I appreciate your comment very much.

        Reply
    4. gluttonforlife

      July 23, 2012 at 12:55 pm

      I'm inspired to make this soup, Susan! And I'm with thesolitarycookโ€”a brightly colored notebook just might solve your problem!

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:08 pm

        The soup was honestly really good, Laura, although I know there can be so much subjectivity around these things. And yes, Cynthia has spurred me to buy the brightest colored notebook I can find ๐Ÿ™‚ If I lose my notes from my upcoming Italy trip, I will be a lot more than just frustrated....

        Reply
    5. Norma Chang

      July 23, 2012 at 12:57 pm

      The 2nd and 3rd paragraph of you post described me perfectly, especially the 3rd. except I have a PC, no ipad, mac or iphone. And yes, the lovely little frittata notes will turn up, these notes always turn up when you least expect them to.
      Love your soup.

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:10 pm

        Thanks Norma!! Kindred spirits. I like to think it's just a creative mind at work, but I really need to be more organized. Thanks so much for the support!

        Reply
    6. Rosemary

      July 23, 2012 at 1:02 pm

      Susan - when you're ready to use a formal 'test sheet' let me know! But even with that, believe me, it's easy to get carried away cooking and skip the note taking. I can make myself crazy!
      It takes quite the discipline.

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 1:13 pm

        As you are a professional recipe developer, I bow to your experience and knowledge Rosemary!! I would love to use a formal test sheet - what a fabulous idea. I would love to see what you use. I tried to recreate the recipe in my head yesterday, but I had made it several times, and just couldn't remember the final form for sure. And I had invested way too much time into it to shoot from the hip at the last moment, and hope for the best.

        Reply
    7. Choc Chip Uru

      July 23, 2012 at 1:18 pm

      I don't mind no frittata my friend this looks wonderful ๐Ÿ˜€
      And I know exactly what you are talking about!

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 2:27 pm

        Thanks so much CCU - it sounds like I'm not alone in my habits ๐Ÿ™‚ Have a great week!

        Reply
    8. Myles

      July 23, 2012 at 2:06 pm

      I do not tire of the coffee mocha ice cream.

      Reply
      • The Wimpy Vegetarian

        July 23, 2012 at 2:28 pm

        I stand corrected, coffee mocha lover!! ๐Ÿ™‚

        Reply
    9. Suzi

      July 23, 2012 at 2:29 pm

      I know just how you feel Susan. My problem is I write on what ever is available at the moment and then sometimes tear off the bottom to use as a grocery list, LOL. Or I just use that and who ever knows what happens to it. I love this soup it really sounds delicious. I have yet to use the tomatillos though. I am going to have to remedy that one. Wonderful recipe.

      Reply
      • The Wimpy Vegetarian

        July 24, 2012 at 5:58 pm

        The responses to this have been sooo validating :-). And you should really try tomatillos. They add such a nice tartness and texture to dishes. It's great in salsas too!

        Reply
    10. aimee @shugarysweets

      July 24, 2012 at 4:37 am

      Been there. I totally know how you feel. I have three recipes in my queue waiting for the "notes" to show up!!!! However, glad you shared this soup, looks amazing. Pinning!

      Reply
      • The Wimpy Vegetarian

        July 24, 2012 at 5:59 pm

        How funny! I totally relate, obviously. Thank goodness we can save posts as drafts until the notes all show up :-)!!

        Reply
    11. Angie@Angie's Recipes

      July 24, 2012 at 9:09 pm

      This is simply mouthwatering! I have been thinking of making a black bean salad, but now I will go for the soup!

      Reply
    12. Green Dragonette

      July 25, 2012 at 5:17 am

      Will give this a go when I get ome tomatillos in the Autumn-thank Susan!

      Reply
    13. Hannah

      July 26, 2012 at 7:49 am

      As much as I love frittata I appreciate you sharing this soup! It looks divine and I'm pinning it to make. And just this week I went through something similar in searching for notes on a recipe, so you are not alone!

      Reply
    14. masyoza

      July 27, 2012 at 1:23 am

      Your black bean, tomatillo, and corn soup looks so fresh. ๐Ÿ™‚
      I donโ€™t mind eat this every day. LOL.
      Thank you for sharing. ๐Ÿ™‚
      You can submit your black bean, tomatillo, and corn soup pics on my Food Photography site.
      It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
      Well, you know itโ€™s fun to make others hungry (and thirsty)! ๐Ÿ˜€

      Reply
    15. Abby

      July 27, 2012 at 5:46 am

      What a beautiful (and yummy!) soup. Yep, agree with everyone else a little notebook is the way to go! I try to keep one in my purse because you never know where inspiration will hit and writing it down is the only way I'll ever remember it haha ๐Ÿ˜€

      Reply
    16. susan g

      July 30, 2012 at 11:11 am

      Count me in on the recipe-note-loser list! Running this problem by another blogger, another notebook user, I concluded that ONE notebook would be the answer. I have multiple notebooks, and even more pieces of 'transitional' pieces of paper. For you, one notebook that goes with you might be best. But then, you will need another notebook just for Italy! (Years ago I made a meatless spaghetti sauce, Italian sausage style, using lentils. Didn't write it down and subsequent attempts never worked. Almost learned my lesson then...)
      The soup looks great, and I just made a pressure cooker full of black beans. Just need tomatillos.

      Reply
    17. Rachel

      September 03, 2012 at 6:38 pm

      Is tomato puree just tomato paste?

      Reply
      • The Wimpy Vegetarian

        September 03, 2012 at 10:55 pm

        No, that would be too thick. Tomato puree is more like tomato sauce without any seasoning/spices.

        Reply
    18. Elizabeth Baxter

      December 27, 2012 at 5:31 pm

      My family loved this! They're already demanding that I make it again. The poblano and tomatillos added a really unique flavor profile that we hadn't tried before, but I'm excited to use these ingredients in even more recipes. Thanks!

      Reply
      • The Wimpy Vegetarian

        December 28, 2012 at 10:40 am

        Oh I'm sooo glad it worked out so well for you and your family!! And thanks so much for letting me know!

        Reply
    19. Susansa

      January 14, 2014 at 6:15 pm

      We made this tonight - soooo delicious and filling! We've had a bowl of tomatillos in a bowl on the counter since the last frost (months ago). So glad we found this recipe! Can't wait to check out your other recipes!

      Reply
      • The Wimpy Vegetarian

        January 14, 2014 at 6:20 pm

        Thanks so much for letting me know! I'm so glad you liked it!!

        Reply
    20. Brenda

      September 17, 2014 at 5:13 pm

      This was delicious! First time to this website, not the last.

      Reply
      • The Wimpy Vegetarian

        September 17, 2014 at 5:25 pm

        I'm so glad you liked it!!! Thanks for letting me know. And welcome to my site ๐Ÿ™‚

        Reply
    21. Melissa

      October 21, 2015 at 5:52 pm

      I just made this recipe and very tasty. It is actually very good without the lime juice. So if you make it, sample before you put the lime juice in. Although the lime added a bit of tang, I think I will make it without lime next time. Otherwise very good recipe for a cold rainy fall day. Thank you,

      Reply
      • The Wimpy Vegetarian

        October 22, 2015 at 1:19 pm

        Thanks so much for your comment! I'm so glad you tried it and liked it. I think soups should always be changed to suit individual tastes. I've made it with and without the lime, but am a huge fan of lime in general - so I'm prejudiced :-). Enjoy the beautiful fall!

        Reply
    22. Karen

      February 12, 2016 at 5:46 pm

      As a few others have mentioned, I have done that same thing, pictures and a title and no recipe.

      Reply
    23. Kelly Sellas

      January 22, 2018 at 2:52 pm

      Thank you! This soup was absolutely delicious. My husband & I loved it and will make it again.

      Reply
      • The Wimpy Vegetarian

        January 22, 2018 at 3:17 pm

        I'm so glad! It's one of our favorites too. In fact, I'm working on a cookbook that will be out this summer, and this is one of the few recipes from my blog that will be in it. I'm working on making it in an Instant Pot ๐Ÿ™‚

        Reply
    24. Paul:-)

      January 12, 2025 at 1:39 pm

      Hi Susan,
      I shall definitely be cooking this soon. I love black beans Mexican stylie. I assume that tinned Tomatillos are acceptable as that is all I can get here in Britain.
      Iโ€™m not sure that Iโ€™m getting the correct quantities for each ingredient, as we work in either Metric or Imperial rather than cups.

      Paul:-)

      Reply
      • Susan Pridmore

        January 12, 2025 at 1:44 pm

        I'm not familiar with tinned tomatillos as I'm not sure they're sold that way here. But I'm sure they'll be fine in this soup / chili. On the metric issue, let me look at the recipe form. I thought it had a button to convert everything to metric so it's possible I can correct this with a simple click. Fingers crossed!

        Reply
    4.25 from 20 votes (20 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

    More about me โ†’

    READER FAVORITES

    • Summer peach cake topped with fresh peaches and blueberries on a marble counter.
      Lazy Summer Peach Cake Recipe with Blueberries
    • A bowl of fresh strawberry salsa with a crostini spread with cheese and topped with salsa.
      Easy Strawberry Salsa Recipe with Chocolate Nibs
    • A bowl of cooked, fluffy brown rice topped with a little fresh thyme.
      How to Cook Fluffy Rice with Tips (White AND Brown Rice)
    • Four dishes from a vegetarian St. Patrick's Day roundup of recipes with text overlay.
      Irish Vegetarian Recipes (St. Patricks Day)

    15 Tips for Going Vegetarian (Updated!)

    A colander filled with freshly washed apples with text overlay.

    Purchase My Cookbook!!

    Footer

    โ†‘ back to top

    About

    • About
    • Purchase my cookbook
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe Index

    Copyright © 2025 The Wimpy Vegetarian

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.