Vegetarian Chili

A few weeks ago we had a cold rainy day in Seattle and I was sitting at work looking out the window at the miserable day and knew I had to go home and make chili and cornbread. I love my parents version of chili, and will also continue to make their recipe, but this time I wanted to make a meatless chili, and one that was loaded with vegetables and beans. After scouring the internet, I found the perfect vegetarian chili recipe and it is a MUST share!

Vegetarian Chili
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 (I used sweet frozen corn)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped (I used 2 cans of whole tomatoes)
3 cups cooked black beans, or canned beans, rinsed and drained (I used 2 cans of organic tri-beans: black, chili and kidney)
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano 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 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 a few hours.

Adjust the seasoning, to taste. Serve with cheese, avocado, sour cream, crackers, etc.

Thank you Emeril Lagasse, you are a GOD in the kitchen!!!