Black Bean Chili

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This is a different twist on traditional chili, but it's still a great winter meal that'll warm you up from the inside out. Peppers, mushrooms, tomatoes, corn, cumin and chili powder.

Ingredients

1 Tbs. olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 Roma (plum) tomatoes, diced
1 C. fresh corn kernels
1 tsp. ground black pepper
1 tsp. ground cumin
1 Tbs. chili powder
2 15 oz. cans black beans, drained and rinsed
1 1/2 C. chicken broth
1 tsp. salt

Directions

Heat oil in a large saucepan over medium-high heat. Sauté the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. Bring to a boil. Remove 1 1/2 C. of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.