This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice.
Ingredients
- olive oil: 1 Tbsp
- roma (plum) tomatoes: 6 piece (diced)
- red bell pepper: 2 piece (chopped)
- onion: 1 piece (chopped)
- mushrooms, quartered: 10 piece (fresh)
- corn kernels: 1 cup (fresh)
- jalapeño pepper: 1 piece (minced)
- chili powder: 1 Tbsp
- ground cumin: 1 tsp
- ground black pepper: 1 tsp
- black beans: 2 cans (15 ounce cans, drained and rinsed)
- ½ cups chicken broth or vegetable broth: 1 piece
- salt: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
