Black Bean Chili You Have To Try

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Black Bean Chili

"A chili that is quality when prepared with clean greens, but still delicious with canned or frozen. Serve by way of itself or over rice."

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 clean corn kernels
1 teaspoon floor black pepper
1 teaspoon floor cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, tired and rinsed
1 half of cups fowl broth or vegetable broth
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

Heat oil in a big saucepan over medium-excessive warmness. Saute the onion, pink bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 mins or till the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, hen or vegetable broth, and salt. Bring to a boil.
Reduce warmth to medium low. Remove 1 half cups of the soup to meals processor or blender; puree and stir the bean aggregate returned into the soup. Serve hot by way of itself or over rice.

Notes :

Try the usage of a Reynolds® sluggish cooker liner on your sluggish cooker for less complicated cleanup.

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