Vegetarian Chili

Look at these beautiful colors!

You know you have a great recipe when you can make this every week, never tire of it and can eat it for breakfast, lunch and dinner.  Best of all, it has all the feel of comfort food, yet  is so very healthy.   This receipe is adapted from Emeril Lagasse's Vegetarian Chili.  I cut back on the spices because unlike a meaty chili where the spice index can be very high, I think the lighter spicing compliments the beautiful taste of farm fresh organic vegetables. It is also a very forgiving recipe where you can add more or less of any of the ingredients according to what you have available and what you like.

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.