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 , 15 ounce
• 1.5 cups chicken broth or vegetable broth
• 1 teaspoon salt

Instructions

1. 1 Gather all ingredients.
2. 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. 3 Stir in black beans, broth, and salt; bring to a boil.
4. 4 Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.
5. 5 Stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition per serving