Paul's Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, chopped
• 2 minced garlic cloves
• 2-3 serrano peppers or 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, skinned, seeded, and diced or 3 tomatoes, skinned, seeded, and diced

• 2 (15 ounce) cans black beans

• 1 (15 ounce) can tomato sauce
• 1 cup vegetable stock or water
• 1/4 cup chopped fresh cilantro

Directions

1. 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. 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. 3

   Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).

4. 4

   Add the tomatoes and stir well.

5. 5

   Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.

6. 6

   Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

7. 7

   Remove from heat and stir in cilantro.

8. 8

   Serve over brown rice and top with sour cream and avocado.