Veggie-Packed Black Bean Chili

Name: Veggie-Packed Black Bean Chili
Total time: 40 min
Yield: 8
Ingredients: 1 tablespoon (15 ml) olive oil; 6 roma (plum) tomatoes, diced; 2 red bell peppers, seeded and chopped; 1 onion, chopped; 10 fresh mushrooms, quartered; 1 cup (150 g) fresh corn kernels; 1 jalapeno pepper, seeded and minced; 1 tablespoon (8 g) chili powder; 1 teaspoon (2 g) ground cumin; 1 teaspoon (2 g) ground black pepper; 2 cans (15 oz / 425 g each) black beans, drained and rinsed; 1.5 cups (360 ml) vegetable broth; 1 teaspoon (6 g) salt

A delightful vegetable chili featuring black beans, corn, mushrooms, tomatoes, bell pepper, and onion cooked with a blend of spices, creating a flavorful and hearty vegetarian and vegan dish.

40 min

easy

164kcal

calories

28g

carbohydrates

fat

10g

fiber

protein

897mg

sodium

sugar

Dinner American

Ingredients

1 tablespoon (15 ml) olive oil

6 roma (plum) tomatoes, diced

2 red bell peppers, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup (150 g) fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon (8 g) chili powder

1 teaspoon (2 g) ground cumin

1 teaspoon (2 g) ground black pepper

2 cans (15 oz / 425 g each) black beans, drained and rinsed

1.5 cups (360 ml) vegetable broth

1 teaspoon (6 g) salt

Directions

Step 1

Prepare all the ingredients.

Step 2

In a large saucepan over medium-high heat, heat olive oil. Sauté tomatoes, bell peppers, onion, mushrooms, corn, and jalapeño until the onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Step 3

Stir in black beans, broth, and salt; bring to a boil.

Step 4

Reduce heat to medium-low. Transfer 1 1/2 cups of the chili to a food processor or blender; purée until smooth.

Step 5

Return the puréed mixture to the saucepan and stir it into the chili. Serve hot on its own or over rice.