Summer Vegetarian Chili

Ingredients

• 1 cup bell pepper chopped (any color)
• 15 ounce no-salt-added black beans drained canned
• 0.1 teaspoon cayenne pepper to taste
• 2 tablespoons chili powder to taste
• 1 cup corn kernels 
• 1 cup cilantro leaves fresh packed chopped
• 5 large cloves garlic minced crushed
• 2 teaspoons ground cumin 
• 2 tablespoons olive oil extra-virgin
• 1 cup portabello mushrooms white chopped
• 1 cup onion red chopped
• 6 servings salt and pepper black freshly ground to taste
• 2 cups tomatoes fresh juicy chopped
• 1 cup water (or red wine)
• 1 cup zucchini chopped

Equipment

• pot

Directions

1. Heat oil in medium pot.
2. Add onion, garlic, chili powder and cumin.
3. Saute over medium heat until onion is soft, about 5 minutes.
4. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
5. Add more liquid if needed.
6. Serve alone or over rice (preferably brown).
7. Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.