Black Bean Chili
Description
This vegetable chili features black beans, corn, mushrooms, tomatoes, bell pepper, and onion cooked with spices for an easy vegetarian and vegan dish.
Ingredients
•
1 tablespoon olive oil
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6 roma (plum) tomatoes, diced
•
2 red bell pepper, seeded and chopped
•
1 onion, chopped
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10 fresh mushrooms, quartered
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1 cup fresh corn kernels
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1 jalapeno pepper, seeded and minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon ground black pepper
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2 (15 ounce) cans black beans, drained and rinsed
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1 1/2 cups chicken broth or vegetable broth
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1 teaspoon salt
Directions
1
Gather all ingredients.
2
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.
3
Stir in black beans, broth, and salt; bring to a boil.
4
Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.
5
Stir the bean mixture back into the soup. Serve hot by itself or over rice.