Spicy and savory, this chili has a mild kick and tastes great with some shredded cheddar.

Ingredients

1	tablespoon olive oil
1	large white onion, chopped
4	cloves garlic, chopped
2	tablespoons chili powder
1	tablespoon ground cumin
1	pinch black pepper
4	cups vegetable broth
7	ounce diced green chilies, mild (1 can)
60	ounce black beans, low sodium (4 cans)
15	ounce sweet corn cream style (1 can) , no salt added
15	ounce diced tomatoes (1 can)

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion and garlic for 4 minutes.
   
   
2. Season onion and garlic with chili powder, cumin, and black pepper and cook for 1 minute. Stir in vegetable broth, diced chilies, 2 cans of beans, and corn. Bring to a boil.
   
   
3. In a food processor or blender, process remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes
   
   

Categories

Beans, Soup, Mexican, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in potassium High in thiamin High in vitamin A