PAUL'S VEGETARIAN CHILI

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My dad's work was holding a chili cook-off. His employee, Paul, brought in this recipe and won! My mom got the recipe and it has been a family favorite ever since. It isn't too spicy, but if you enjoy spicy cuisine, that is easily achieved.

Provided by zoegirl21

Categories     Black Beans

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, chopped
2 minced garlic cloves
2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced
1 medium zucchini, stemmed, trimmed, and diced
2 (15 1/4 ounce) cans sweet corn
2 -4 portabella mushrooms, stemmed, wiped clean, and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced
2 (15 ounce) cans black beans
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro

Steps:

  • In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeƱo) 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 (about 6 minutes),
  • Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
  • 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 heat and stir in cilantro.
  • Serve over brown rice and top with sour cream and avocado.

Nutrition Facts : Calories 646.5, Fat 12.2, SaturatedFat 1.9, Sodium 1596.1, Carbohydrate 117.8, Fiber 31.2, Sugar 19.8, Protein 31.1

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