Vegetarian Chili (I’ve modified all of these recipes to be vegan. This one came that way!)
This recipe takes about half an hour to prepare and half an hour to cook. Serves 6 to 8.
• 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 tablespoon 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
In a large, heavy pot, heat oil over medium-high heat. Add onions, bell peppers, garlic and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add zucchini, corn and mushrooms, and cook, stirring, until vegetables give off their liquid, soften and start to brown around edges, about 6 minutes.
Add chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and stir well. Add beans, tomato sauce and vegetable stock, stir well, and bring to boil.
Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from heat and stir in cilantro. Adjust 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 with a favorite garnish — such as chopped scallions.