Comfort food at it's finest with this dish! So warm, delicious, and soothing for a brisk fall evening. Perfect for anytime of the year, really!
Enjoy this chili on it's own or over a bed of chopped romaine and baked sweet potato. I love to top with a dollop of Nutritarian Sour Cream.
Saute chopped onions and spices with a little liquid from the stewed tomatoes on medium heat until tender.
Add tomatoes, black beans, and corn.
In a blender, combine garlic cloves, Cheese-y Hummus Dip, baked sweet potato, and about 1 cup of the soup and blend until creamy.
Pour into soup, add salsa, and stir. Simmer for about 10 minutes.
Ingredients
Directions
Saute chopped onions and spices with a little liquid from the stewed tomatoes on medium heat until tender.
Add tomatoes, black beans, and corn.
In a blender, combine garlic cloves, Cheese-y Hummus Dip, baked sweet potato, and about 1 cup of the soup and blend until creamy.
Pour into soup, add salsa, and stir. Simmer for about 10 minutes.