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.