Vegetarian Chili – Herlinda C. Lopez

Ingredients

• 2 tbsp canola oil
• 1 ½ c. chopped yellow onions
• 1 c. chopped red bell peppers
• 2 to 3 serrano peppers, stemmed seeded and minced
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 c. fresh corn kernels (about 3 ears)
• 1 ½ lbs portabella mushrooms stemmed, wiped clean and cubed
• 4 lg. tomatoes, peeled, seeded and chopped
• ¼ c. fresh chopped fresh cilantro leaves
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 ¼ tsp salt
• ¼ tsp cayenne
• 2 tbsp minced garlic
• 3 c. cooked black beans, or canned beans rinsed and drained
• 1-15 oz can tomato sauce
• 1 c. vegetable stock , or water
• Cooked brown rice for accompaniment
• Sour Cream or Strained Yogurt (garnish)
• Dice avocado (garnish)
• Chopped green onions (garnish)