Prep 25 mins
Cook 20 mins
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.
- 29.58 ml 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 (864.66 g) can sweet corn
- 2-4 portabella mushrooms, stemmed, wiped clean, and cubed
- 29.58 ml chili powder
- 14.79 ml ground cumin
- 6.16 ml salt
- 1.23 ml cayenne
- 411.06 g can diced tomatoes or 3 tomatoes, skinned, seeded, and diced
- 2 (850.48 g) can black beans
- 425.24 g can tomato sauce
- 236.59 ml vegetable stock or 236.59 ml water
- 59.14 ml chopped fresh cilantro
- In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) 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.
Excellent flavor! We did not have any portabella mushrooms, so we left them out and the Chili was still excellent. By far the best vegetarian chili I have had.