BLACK BEAN CHILI

One more recipe from Chef Andrea at the UTJ’s Southern test kitchen:

Black Bean Chili

Ingredients:
1 tablespoon 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 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt

Directions:
1. Heat oil in a large saucepan over medium-high heat. Sautee 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.
2. Remove 1 1/2 cups 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.