Black Bean Chili

I don't know why I've waited so long to write a post about this chili.  I've been serving it for years, usually over couscous or rice, and everyone loves it!  Last night though, I served the chili by itself and it was just as satisfying as always (minus the additional calories!).  I suppose a more appropriate title would be something more like, "black bean, red pepper, mushroom, and corn chili" but that just seemed like a ridiculously long name so.... black bean chili.

1 1/2 tsp. olive oil 

1/2c onion, chopped

1 red bell pepper, chopped

5 baby bella mushrooms, chopped

3 roma tomatoes, chopped

1/2c corn

1/2 tsp. black pepper

1/2 tsp. cumin

1 1/2 tsp. chili powder

1 can black beans, drained and rinsed

3/4c vegetable broth

1/2 tsp. salt

Optional toppings: 

cheddar cheese, jalapeño slices, chopped green onions

1.  In a medium pan, over medium-high heat, sauté onion, pepper, mushrooms, tomatoes, and corn for about 5 min., or until vegetables are softened and fragrant.

2.  Add the remaining ingredients and bring to a boil.

3.  Using an immersion blender, puree approximately 1/4 - 1/2 the mixture.

4.  Top with cheddar cheese, jalapeño slices, and chopped green onions.