Black Bean Chili
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 red bell pepper, seeded and chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon chili powder
  • 10 fresh mushrooms, quartered
  • 1 cup fresh corn kernels
  • 6 roma (plum) tomatoes, diced
  • 1 teaspoon of salt
  • 2 (15 Oz) cans of black beans, drained and rinsed
  • 1 1/2 cups chicken broth or vegetable broth
  1. Heat oil in a large saucepan over medium-high heat.
  2. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent.
  3. Season with black pepper, cumin, and chili powder.
  4. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  5. Reduce heat to medium-low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the ban misture back into the soup. Serve hot by itself or over rice.
Submitted by Gabriela Martinez- Houston Clay