This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.
Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 6 roma plum tomatoes, diced
- 2 red bell pepper seeded and chopped
- 1 onion chopped
- 10 fresh mushrooms quartered
- 1 cup fresh corn kernels
- 1 jalapeno pepper seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 15 ounce cans black beans drained and rinsed
- 1 ½ cups chicken broth or vegetable broth
- 1 teaspoon salt
Instructions
- Gather all ingredients.
- Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.
- Stir in black beans, broth, and salt; bring to a boil.
- Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.
- Stir the bean mixture back into the soup. Serve hot by itself or over rice.
