Vegetarian Black Bean Chili

• 1 Tbsp. olive oil or spray with Pam
• 1 onion, chopped
• 2 sweet red peppers, cored, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 10 mushrooms, quartered
• 1 1/2 c. vegetable broth (Pritikin)
• may use nonfat Cheddar cheese (if desired)
• 1 lb. spinach, cleaned and chopped
• 6 plum tomatoes, cut in eighths
• 2 ears corn kernels, removed or 1 c. kernels
• 1 tsp. black pepper
• 1 tsp. ground cumin
• 1 Tbsp. chili powder
• 4 c. canned black beans, rinsed
• 1 tsp. salt

1. Heat oil in medium size saucepan, add onion, red pepper, jalapeno pepper, mushrooms, tomatoes, corn, black pepper, cumin and chili powder.
2. Cook over medium-high heat 10 minutes.
3. Add beans, broth and salt.
4. Cook over medium heat 10 minutes or until boils.
5. Remove 1 1/2 cups bean mixture to food processor or blender.
6. Puree.
7. Return to saucepan.
8. Add spinach.
9. Cook until wilted.
10. Serve.
11. Makes 6 servings (11 cups) at $1.26 each with 146 calories per serving, 8 g protein, 2 g fat, 26 g carbohydrates, 373 mg sodium, 0 cholesterol.
12. To keep fat content low, you may use the nonfat Cheddar cheese.

olive oil, onion, sweet red peppers, pepper, mushrooms, vegetable broth, cheddar cheese, spinach, tomatoes, corn kernels, black pepper, ground cumin, chili powder, black beans, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776966 (may not work)