Vegetarian Black Bean Chili - cooking recipe

Ingredients

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

Preparation

Heat oil in medium size saucepan, add onion, red pepper, jalapeno pepper, mushrooms, tomatoes, corn, black pepper, cumin and chili powder.
Cook over medium-high heat 10 minutes.
Add beans, broth and salt.
Cook over medium heat 10 minutes or until boils.
Remove 1 1/2 cups bean mixture to food processor or blender.
Puree.
Return to saucepan.
Add spinach.
Cook until wilted.
Serve.
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.
To keep fat content low, you may use the nonfat Cheddar cheese.