Paul's Vegetarian Chili

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, chopped
• 2 minced garlic cloves
• 2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced
• 1 medium zucchini, stemmed, trimmed, and diced
• 2 (15 1/4 ounce) cans sweet corn
• 2 -4 portabella mushrooms, stemmed, wiped clean, and cubed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced
• 2 (15 ounce) cans black beans
• 1 (15 ounce) can tomato sauce
• 1 cup vegetable stock or 1 cup water
• 1/4 cup chopped fresh cilantro

Recipe

• 1 in a large, heavy pot, heat the oil over medium-high heat. add onions, bell peppers, and garlic, and serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
• 2 add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
• 3 add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
• 4 add the tomatoes and stir well.
• 5 add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
• 6 reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• 7 remove from heat and stir in cilantro.
• 8 serve over brown rice and top with sour cream and avocado.