Vegetarian Chili

prep time:: 30 min.
total time:: 55 min.

Makes 6-8 servings

Lindsay

ingredients

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced.
1 medium zucchini,cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, and cubed
1 tablespoon chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups canned black beans (2 cans)
1 (15-ounce) can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro leaves
Cooked brown rice
Sour cream
Diced avocado
Essence, recipe follows
Chopped green onions

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.
3
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

notes

If you don't have Serrano chilies, you can use one jalapeno..To peel, drop tomatoes in boiling water for 60 seconds then run under cold water. Skin should easily peel off..This is good with up to 2 Tb. of chili powder.

Source: Lindsay