Vegetarian Chili

INGREDIENTS

2 tbsp

canola oil

1 1/2 cups

chopped yellow onions (about 3 small onions)

1 cup

chopped red bell peppers

2 tbsp

minced garlic

to 3 serrano peppers, stemmed, seeded and minced

medium zucchini, stem ends trimmed and cut into small dice

2 cups

fresh or frozen 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

large tomatoes, peeled, seeded and chopped

3 cups

cooked black beans (or 2 15-ounce cans of black beans), rinsed and drained

1 15 ounce can

tomato sauce*

1 cup

vegetable stock or water*

1/4 cup

chopped fresh cilantro leaves (do not add to the pot if you’re planning to freeze chili)

Optional additions: cooked brown rice, sour cream, Greek yogurt, diced avocado, chopped scallions