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
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 ½ cups chicken broth or vegetable broth
- 1 teaspoon salt
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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.
Source
Original recipe: View Original