Recipe Details
Ingredients
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1tablespoonolive oil
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6roma (plum) tomatoes, diced
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2red bell pepper, seeded and chopped
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1onion, chopped
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10fresh mushrooms, quartered
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1cupfresh corn kernels
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1jalapeno pepper, seeded and minced
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1tablespoonchili powder
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1teaspoonground cumin
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1teaspoonground black pepper
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2(15 ounce) cansblack beans, drained and rinsed
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1 ½cupschicken broth or vegetable broth
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1teaspoonsalt
Cooking Directions
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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. 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 and stir back into chili in the pan. Serve hot by itself or over rice.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories164 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 0g |
2% |
| Cholesterol 1mg |
0% |
| Sodium 897mg |
39% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 10g |
35% |
| Total Sugars 4g |
|
| Protein 9g |
18% |
| Vitamin C 51mg |
57% |
| Calcium 55mg |
4% |
| Iron 3mg |
16% |
| Potassium 675mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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