Chili's Black Bean Soup

Ingredients

• 1/4 cup olive oil
• 1/4 cup yellow onion, diced
• 1/4 cup carrot, diced
• 1/4 cup green bell pepper, diced
• 4 beef bouillon cubes
• 1 cup boiling water
• 1 1/2 quarts canned black beans, not drained (3 pounds)
• 2 tablespoons dry sherry
• 1 tablespoon distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 2 teaspoons garlic granules
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili powder
• 8 ounces smoked sausage, small dice
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

1. 1

   In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.

2. 2

   Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.

3. 3

   Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.

4. 4

   Bring mixture to a simmer and cook approximately 15 minutes.

5. 5

   In a blender, puree 1 quart of the soup, and put back into the pot.

6. 6

   In a separate bowl, combine the cornstarch and 2 tablespoons water.

7. 7

   Add the cornstarch mix to the soup and bring to a boil for 1 minute.

8. 8

   Serve with cornbread, white rice, or your favorite side dish.