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Black Bean Chili

Black Bean Chili

Emmy
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 8
Calories 164 kcal

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.