Vegetarian Chili – m. c. de marco

Ingredients

• 2 T. olive oil
• 1 ½ c. onion, chopped
• 2 T. chopped garlic (5–6 cloves)
• 1 c. red bell pepper, chopped
• 1 scotch bonnet or several serranos, chopped
• chili puree, to taste
• 1 ½ lbs. portabellas, cubed
• 1 zucchini, diced
• 1 can corn
• 2 cans black beans
• 1 ½ cans canned tomatoes with their sauce (about 22 oz.)
• 1–2 tomatoes, chopped (optional)
• 1 c. vegetable stock or water
• 1 T. cumin
• 1 ¼ tsp. salt
• ¼ c. chopped cilantro