Black Bean Chili
This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.
olive oil
1
tablespoon
roma (plum) tomatoes, diced
6
red bell pepper, seeded and chopped
2
onion, chopped
1
fresh mushrooms, quartered
10
fresh corn kernels
1
cup
jalapeno pepper, seeded and minced
1
chili powder
1
tablespoon
ground cumin
1
teaspoon
ground black pepper
1
teaspoon
black beans, drained and rinsed
2
(15 ounce) cans
chicken broth or vegetable broth
1 ½
cups
salt
1
teaspoon
 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.
