This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen Serve by itself or over rice
Prep Time
40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes
bell pepper
onion
mushrooms
corn
and jalapeño until onion is translucent
about 10 minutes. Season with chili powder
cumin
and black pepper.
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Stir in black beans
broth
and salt; bring to a boil.
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Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.
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Stir the bean mixture back into the soup. Serve hot by itself or over rice.
Dotdash Meredith Food Studios