Black Bean Chili

Name: Black Bean Chili
Total time: 20 min
Yield: 8 Servings
Ingredients: 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; 🧂 1 teaspoon salt; 2 (15 ounce) cans black beans, drained and rinsed; 1 ½ cups chicken broth or vegetable broth

Cost $10, save $15

Source: Recommended by CookPal

20 Min
8 Servings
$10

Black Bean Chili

Cost $10, save $15

Source: Recommended by CookPal

20 Min
8 Servings
$10

INGREDIENTS

Fats and Oils
- 1 tablespoon olive oil
Vegetables
- 🍅 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
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 🧂 1 teaspoon salt
Canned Goods
- 2 (15 ounce) cans black beans, drained and rinsed
Broths and Stocks
- 1 ½ cups chicken broth or vegetable broth

STEPS

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent.

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.

Stir the puréed bean mixture back into the soup. Serve hot by itself or over rice.

NUTRIENTS

Per 1 serving

🔥

164

Calories

9
Protein
28
Carbs
3
Fats

💡 Use canned vegetables if fresh ones are unavailable.Add more jalapeños for extra heat.Cook in bulk and freeze leftovers for meal prep.Serve with rice or tortilla chips for added texture.