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| Look at these beautiful colors! |
Ingredients
2 tablespoons olive oil
1 ½ cups chopped yellow onions
1 ½ cup chopped red, yellow and green bell peppers
2 tablespoons minced garlic
2 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels )
2 -3 baby
portobello mushrooms , stemmed, wiped clean and cubed
1 1/2 tablespoons good mild chili powder
(or to taste)
2 teaspoons ground cumin
¾ teaspoon oregano
A few cracks of good salt to taste (I use Himalyan Pink)
Pinch of cayenne
4 large tomatoes, peeled, seeded and chopped
or one large can
of organic tomatoes
3-4 cups cooked black beans, or canned beans, rinsed and drained
1 ½ cups of tomato sauce
1 cup vegetable stock, or water
Directions
In a large, heavy pot, heat the oil over medium-high heat. Add
the onions, bell peppers, garlic, and cook, stirring, until soft, about 6 – 10 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, until fragrant, 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 30
minutes.
