I don’t know why I’ve waited so long to write a post about this chili. I’ve been serving it for years, usually over couscous or rice, and everyone loves it! Last night though, I served the chili by itself and it was just as satisfying as always (minus the additional calories!). I suppose a more appropriate title would be something more like, “black bean, red pepper, mushroom, and corn chili” but that just seemed like a ridiculously long name so…. black bean chili.
1 1/2 tsp. olive oil
1/2c onion, chopped
1 red bell pepper, chopped
5 baby bella mushrooms, chopped
3 roma tomatoes, chopped
1/2c corn
1/2 tsp. black pepper
1/2 tsp. cumin
1 1/2 tsp. chili powder
1 can black beans, drained and rinsed
3/4c vegetable broth
1/2 tsp. salt
Optional toppings:
cheddar cheese, jalapeño slices, chopped green onions
1. In a medium pan, over medium-high heat, sauté onion, pepper, mushrooms, tomatoes, and corn for about 5 min., or until vegetables are softened and fragrant.
2. Add the remaining ingredients and bring to a boil.
3. Using an immersion blender, puree approximately 1/4 – 1/2 the mixture.
4. Top with cheddar cheese, jalapeño slices, and chopped green onions.
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