Recipe by Chelley-Chelle
Started out with an Emeril recipe, but I've changed it so much, it's now my own.
- 2 tablespoons canola oil
- 1 1⁄2 cups yellow onions, chopped
- 1 cup red bell pepper, chopped
- 2 tablespoons garlic, minced
- 2 chipotle chiles in adobo, freeze the remainder of the can
- 1 (7 ounce) jar sun-dried tomatoes packed in oil
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups frozen corn kernels
- 1 1⁄2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon cayenne
- 2 (14 ounce) cans diced tomatoes
- 1 (14 ounce) can black beans
- 1 (14 ounce) can red kidney beans
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable stock or 1 cup water or 1 cup beer
- 1⁄4 cup fresh cilantro leaves, chopped
Directions See How It's Made
- In a large, heavy pot, heat the oil over medium-high heat.
- Add the onions, bell peppers, and garlic, 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.
- Place sundried tomatoes (with the oil) and chipotle peppers in food processor and process until it forms a paste, add to the pot.
- Add the beans, tomato sauce, and vegetable stock (or water or beer), stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- serve with Fritos corn chips, Sour cream, shredded cheese, and chopped green onions as garnish.