This Creamy Chipotle Black Bean Soup has all the makings of a perfect and delicious dinner! Plus it’s totally vegan and a meal you can feel great about serving to your family! I’m so excited to be partnering with Silk to bring you this recipe that is perfect for Meatless Monday and Game Day!
Ages ago I started doing Meatless Mondays on the blog, bringing some meat free recipes along with some reasons to go meat free one day a week. But really the number one reason for me is the environment. Raising animals to be used for food product can be really taxing on the environment. The simplest example I always think of is by considering the amount of people that could be fed by the corn used to feed animals. It would feed more people than the animals themselves do.
Going meatless one day a week is pretty easy for me, since I was raised vegetarian . . . but my husband was raised on a seriously heavy diet of meatloaf. So it’s a little trickier for him. But one thing he loves . . . . black beans! They are the perfect thing to start a meatless dish with when you are cooking for people who are typically meat eaters.
So when Silk asked me to create a Meatless Monday dinner that would be perfect for Monday Night Football, I immediately thought black beans, and then of course chipotle! It creates such a delicious and amazing spicy smoky flavor that works so well in this soup. I only added one tablespoon, but if you like things spicy, throw in another!
I know that most recipes that call for chipotle peppers in adobo sauce only call for a small amount, tempting you to just toss the rest of the can. But recently while making this soup, I received a great tip from Shawn at I Wash You Dry. Save the can by freezing the rest of it one tablespoon at a time. I lined a mini muffin pan with small pieces of aluminum foil in each hole and then put one tablespoon’s worth in each hole and put the whole pan in the freezer. Once the tablespoons are frozen, put them in a small baggie and pull them out as you need them. I added the tablespoon straight to the pan and let it defrost as the other veggies were sautéing.
The addition of Unsweetened Silk Almond Milk adds creaminess without adding a lot of calories – just 30 for the whole amount needed in this soup! If you are looking to add a bit more protein to your soup, use the Original Flavored Silk Soy Milk! Silk has such a great line of milk free products, perfect for just drinking or using in recipes. We’ve used Silk a ton in our house since dairy can be a little rough on my kiddos when they are younger. We love it!
This is such a perfect soup for Monday Night Football or for any night of the week! If you are wondering where to find Silk products near you, head here.
Creamy Chipotle Black Bean Soup
- 2 TBSPs olive oil
- 1 red bell pepper diced
- 1 medium white onion diced
- 1/2 a jalapeno diced ribs and seeds removed
- 2 garlic cloves minced
- 1 TBSP chipotle pepper in adobo sauce see tip in the post
- 1 tsp salt
- 1/4 tsp black pepper
- 3 15 oz cans of black beans drained and rinsed
- 14.5 oz diced tomatoes with cilantro and lime juice undrained
- 1 cup vegetable stock
- 1 cup Unsweetened Silk Almond Milk or Soy Milk
- Dairy free yogurt or sour cream and fresh cilantro to garnish optional
- Preheat a large stock pot over medium heat. Add the oil. Then add the bell pepper, onion, jalapeno, garlic, and chipotle in adobo. Saute until the vegetables are soft and onions are translucent, season with salt and pepper.
- Add the black beans to the pot and stir to combine. Add the diced tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer. Continue simmering for 10 minutes.
- Remove two cups of the soup from the pot. Using an immersion blender or by carefully transferring the soup to a blender or food processor, puree the soup. Return the two cups back to the pot.
- Stir in the almond milk and then remove from the heat. Garnish with dairy free yogurt or sour cream and freshly chopped cilantro.
This conversation is sponsored by Silk. The opinions and text are all mine.