Vegetarian Chili

Serves 8

Amy Sawyer

ingredients

2 tablespoons canola oil
2 small yellow onions, chopped
1 red pepper, chopped
5 cloves minced garlic
1-2 serrano peppers, stemmed, seeded, and minced,
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
28oz can peeled whole tomatoes with juice
15oz can black beans, rinsed and drained
1 cup water or vegetable stock
1/4 cup chopped fresh cilantro leaves
Sour cream, garnish
Diced avocado, garnish
Chopped green onions, garnish
Shredded cheddar cheese, garnish