Slow-Cooked Vegetarian Chili

INGREDIENTS

2 tbsp

neutral-tasting oil, like canola or grapeseed

1 1/2 cups

yellow onions, chopped

1 cup

red bell peppers, chopped

2 tbsp

minced garlic

to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste

medium zucchini, stem ends trimmed and cut into small dice

2 cups

(about 3 ears) fresh corn kernels

1 1/2 lb

(about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed

large tomatoes, peeled, seeded, and chopped

2 tbsp

chili powder

1 tbsp

ground cumin

1 1/4 tsp

salt, plus more to taste

1/4 tsp

cayenne

3 cups

cooked black beans, or canned beans, rinsed and drained

1 15 ounce can

tomato sauce

1 cup

vegetable stock, or water

1/4 cup

fresh cilantro leaves, chopped plus more for garnish

Shredded monterey jack cheese (optional), for garnish

Sour cream (optional), for garnish

Lime wedges (optional), for garnish