Description
This Black Bean Chili is a hearty and flavorful vegetarian dish that can be enjoyed on its own or served over rice. Packed with fresh vegetables and spices, it’s a perfect meal for a cozy night in.
Ingredients
Vegetable Mixture:
- 1 tablespoon olive oil
- 6 roma (plum) tomatoes, diced
- 2 red bell peppers, seeded and chopped
- 1 onion, chopped
- 10 fresh mushrooms, quartered
- 1 cup fresh corn kernels
- 1 jalapeno pepper, seeded and minced
Seasonings and Beans:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 ½ cups chicken broth or vegetable broth
- 1 teaspoon salt
Instructions
- Gather all ingredients.
- 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.
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.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
