2 tbl oil
1 1/2 cups onion, chopped
1 cup red bell peppers, chopped
4-5 garlic cloves, minced
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
3-4 zucchini, ends trimmed in cubes
2 cups fresh corn kernels (about 3 ears) or canned
1 K portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tbl chili powder
1 tbl ground cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 can tomato sauce
1 cup vegetable stock, or water
1/4 cup cilantro leaves, chopped
rice, accompaniment, can be white or brown, cooked
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish
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, 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 seasonings, to taste.
To serve, place 1/4 cup of 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 green onions and serve.
NOTE: You can also use this as a baked potato filling instead of using rice or even over pasta too. Taco filling? Sure, why not... Over fried tortilla strips like Nachos....