• Ee79a96e7400ebc68d3496f6aef39f1b

Vegetarian Chili

yum

Prep
Cook
Serves 5people
Ingredients
2
tbsp canola oil
1 1/2
cups chopped yellow onions
1
cup chopped red bell peppers
2
tbsp minced garlic
2-3
serrano peppers, stemmed, seeded, and minced, depending upon taste
1
medium zucchini, stem ends trimmed and cut into small dice
2
cup fresh corn kernels (about 3 ears
1 1/2
lb Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2
tbsp chili powder
1
tbsp ground cumin
1 1/4
tsp salt
1/4
tsp cayenne
4
large tomatoes, peeled, seeded and chopped
3
cups cooked black beans, or canned beans, rinsed and drained
1
can (15 oz) tomato sauce
1
cup vegetable stock, or water
1/4
cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
essence, recipe follows, garnish
chopped green onions, garnish
Directions
1.
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
2.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

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