Description
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and minced
- 10 fresh mushrooms, quartered
- 6 roma (plum) tomatoes, diced
- 1 cup fresh corn kernels
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 ½ cups chicken broth or vegetable broth
- 1 teaspoon salt
Instructions
- Heat oil in a large saucepan over medium-high heat. Saute the onion
- red bell peppers
- jalapeno
- mushrooms
- tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper
- cumin
- and chili powder. Stir in the black beans
- chicken or vegetable broth
- and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8