Mexican black bean chili soup

Mexican black bean chili soup 

This Black Bean Chili is perfect for a weeknight supper. Hearty and it doesn’t have to simmer all dad gum day before it tastes good either. I don’t know about you, but that’s my kind of meal.

Ingredients

• 12ounces ground beef
• 1large red onion, chopped
• 2red sweet pepper, chopped
• 215 ounce can black beans
• 128 ounce can tomato pure 
•     2 Large tomatoes 
• 2tablespoons garlic powder or optional 3 gloves of garlic 
• 5-6pickled tomatoes but this is totally optional, you can add crushed tomatoes instead 
• 2tablespoons hot chili powder
• 1tablespoon ground cumin
• 1tablespoon paprika 
• pepper and salt optional amount 
• side snack optional  
  • Tortilla bread and cheese 
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• Directions

• 1 In a medium heat, in a medium sized pan add 1 table spoon of olive oil and transfer meat, and shimmer until it separates and turns brown 
• 2 In a mixture add 1 tomato, 1 pepper,5-6 pickled tomatoes or crushed tomatoes and mix it until a pure consistency 
  

  
• 3 And chop the red onion and tomato, add the onions to the meat and mix for 5-10 min.a
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• 4 Add the spices to the meat and onions mix.                                                                   
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• 5  And add the chopped pepper to the mixture and mix for 10 min 
• 6  Mix the sauce we made from tomato and pepper to the mixture and shimmer for 2 min 
  
• 7 Add the tomato pure and the black beans 
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• 8 Close the gap, bring it to a low heat and let it simmer while we make the side snack.
• 9 Take tortilla bread and cheese, you can add as much cheese as you want to depending on preference, add a small cube of butter to the skillet 5-8 min each side would be enough until the tortilla gets a golden brown color and the cheese melts.
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• 10 serve with corn topping (optional). That's all it takes to make this warming chili soup to warm up in the cold days and boost your immune system. ENJOY!!! 
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