Black Bean Chili

I usually double this recipe and use the left overs for Navajo tacos.

1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt

Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.

Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.

(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)