Heat olive oil in a medium saucepan.

Add chopped onion, red pepper, jalapeno pepper, quartered mushrooms, and tomatoes to the saucepan.

Add corn kernels, black pepper, cumin, and chili powder.

Cook over medium-high heat for 10 minutes, stirring occasionally.

Add black beans, vegetable broth, and salt to the saucepan.

Cook over medium heat for 10 minutes, or until the mixture begins to boil.

Remove 1 1/2 cups of the bean mixture.

Puree the removed mixture in a food processor or blender.

Return the pureed mixture to the saucepan.

Add chopped spinach to the saucepan.

Cook until the spinach is wilted.

Serve hot. Optional: Top with nonfat Cheddar cheese.