Black Bean Chili Best Family Recipes

Monday, October 20, 2014

Black Bean Chili

"A chili that is pleasant while prepared with sparkling veggies, but still delicious with canned or frozen. Serve by itself or over rice."

Ingredients :

1 tablespoon olive oil
1 onion, chopped
2 crimson bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 sparkling mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup sparkling 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-high warmth. Saute the onion, purple bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 mins or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir inside the black beans, chicken or vegetable broth, and salt. Bring to a boil.
Reduce warmness to medium low. Remove 1 half cups of the soup to meals processor or blender; puree and stir the bean combination lower back into the soup. Serve hot via itself or over rice.

Notes :

Try the usage of a Reynolds® slow cooker liner for your gradual cooker for easier cleanup.

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