Spicy Vegetarian Chili

I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  oil
• 1  bunch green onions (small) or 1  small  white onion, chopped
• 2  jalapenos or 2  serrano peppers, minced
• 1  small green bell peppers or 1  small red bell pepper, chopped
• 2  stalks celery, finely chopped
• 1  medium zucchini, finely chopped
• 1⁄4 cup carrot, finely chopped
• 2 (14 1/2ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans)
• 1 (14 1/2ounce) can pinto beans or 1 (14 1/2ounce) can kidney beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes with green chilies
• 1 (14 1/2ounce) can tomato sauce
• 1⁄3 cup frozen corn kernels, thawed
• 1 1⁄2 cups water
• 2  tablespoons chili powder (use less if "hot" style chili powder)
• 1⁄4 teaspoon garlic powder
• 2  teaspoons cumin powder
• 1⁄2 teaspoon salt
• 1⁄2 cup water
• 1⁄4 cup cilantro, finely chopped
• 1  lime, juice of
•  fat free sour cream (optional)
•  guacamole (optional) or  avocado, diced (optional)
•  baked corn tortilla chips (optional)

Directions

1. Heat oil in a large (4-qt or larger) pot.
2. Add onions and cook over medium heat, stirring occasionally, until translucent.
3. Add bell pepper and jalapeno or serrano, and cook for about a minute.
4. Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
5. Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
6. Add 1 1/2 cups of water.
7. Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
8. Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
9. Add this bean-water mixture to the pot.
10. Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
11. Turn off the heat and stir in the lime juice and cilantro.
12. Serve hot with your choice of accompaniments.
13. Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
14. Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.