Mushroom and Black Bean Chili

This is a hearty and delicious soup with a spicy kick that really fills you up.  Plus, there are a variety of veggies hidden inside for god health! :)
I served this with cornbread, a mixed greens salad, and cantaloupe.  It made for a delicious dinner!

Mushroom and Black Bean Chili

Ingredients:

• 1 1/2  packages of baby portabella mushrooms, sliced (each package was 8 oz)
•  2 cans of black beans, drained and rinsed (look for a brand which offers the lowest amount of sodium. I typically choose the organic option)
•  5 1/2 cups low sodium vegetable broth
•  2 medium onions, chopped
• 2 ears of sweet corn, with corn cut from the ears
• 2 medium zucchinis, chopped
•  8 ounces tomatillos, husked, rinsed and chopped
• 1-2 fresh jalapenos depending on how much heat you want, seeded and finely chopped 
• 1, 6-ounce can tomato paste
•  1/4 cup water
•  2 tbsp lime juice
•  1/4 cup mustard seeds
•  1 tsp extra-virgin olive oil
•  2 tsp ground cumin
•  2 tbsp chili powder (or less if you want a more mild spice)
• 4 garlic cloves, minced
•  2 tbsp minced canned chipotle peppers in adobo sauce
•  1/2 cup chopped fresh cilantro
• 1/2 cup diced tomatoes
• 1/2 cup reduced fat sour cream (or Tofutti brand vegan sour cream)

Directions:
Combine oil, mustard seeds, chili powder, and cumin large stockpot. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water.

Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, lime juice, tomato paste, and chipotles; mix well.  Lightly salt and pepper to taste (optional).  Add beans and bring mixture to a boil, then cover and simmer on low for ~20-30 minutes until the beans are creamy and soup begins to thicken.


I then chose to take half of the soup and put it in the blender to puree it and make the consistency a bit "creamier".  I left the other half alone to add texture. Do whatever suits your taste buds.

Garnish with sour cream, cilantro and diced tomatoes right before serving.



Entire recipe makes 10 servings
Serving size is 1 1/2 cups

PER SERVING: 236 calories; 5 g fat; 37 g carbohydrates; 17 g protein; 13 g fiber

Recipe adapted from www.laaloosh.com