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,
depending upon taste
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
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
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 chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
Directions..
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.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
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.
Per Serving: Calories: 311; Fat: 7g (Saturated Fat: 0.5g);
Protein: 13g; Carbohydrates: 51g; Sugar: 15g; Fiber 12g;
Cholesterol: 0mg; Sodium: 1,040mg
