Ingredients
8
8 servings
- •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
- •1.5 cups chicken broth or vegetable broth
- •1 teaspoon salt
Instructions
- 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 and stir back into chili in the pan. Serve hot by itself or over rice.
Nutritional Facts
Per 8 servings
- Calories: 164
- Carbohydrate: 28g
- Fat: 3g
- Fiber: 10g
- Protein: 9g
- Sugar: 4g
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