Medium Soup

Black Bean Chili

Name: Black Bean Chili
Prep time: 24 min
Cook time: 47 min
Total time: 71 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 tablespoon olive oil; 6 romas (plum) tomatoes , diced; 2 reds bell pepper , seeded and chopped; 1 onion , chopped; 10 freshs 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 cans black beans , 15 ounce; 1.5 cups chicken broth or vegetable broth; 1 teaspoon salt

Total Time

1h 11m

24m prep · 47m cook

Servings

4 people

Rating

—

Difficulty

Medium

39 views

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This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.

Ingredients

1 tablespoon olive oil
6 romas (plum) tomatoes , diced
2 reds bell pepper , seeded and chopped
1 onion , chopped
10 freshs 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 cans black beans , 15 ounce
1.5 cups chicken broth or vegetable broth
1 teaspoon salt

Instructions

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.