3 serrano peppers ( stemmed, seeded, and minced, depending on taste)
1
2 zucchini, medium ( stem ends trimmed and cut into small dice)
2
cup fresh corn kernels ( about 3 ears)
2
tbsp chili powder
1
tbsp ground cumin
1 1/4
tsp salt
1/4
tsp cayenne
4
large tomatoes, peeled, seeded and chopped (can use canned)
3
cups black beans, cooked ( or canned beans, rinsed and drained)
15
oz tomato sauce
1
cup vegetable stock or 1 cup water
1/4
cup fresh cilantro leaves, chopped
1/4
cup cooked brown rice
sour cream or strained plain yogurt, garnish
diced avocado, garnish
Directions
1.
In a large heavy pot, heat the oil over medium-high heat.
2.
Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
3.
Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds). Add the tomatoes and stir well.
4.
Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
5.
Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
6.
Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
7.
To serve, place 1/4 cup of brown rice in the bottom of each bowl.
8.
Ladle the chili into the bowls over the rice.
9.
Top each serving with a dollop of sour cream and a spoonful of avocado.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
