Summer Vegetarian Chili
Heat oil in medium pot. Add onion, garlic, chili powder and cumin.Saute over medium heat until onion is soft, about 5 minutes. Addremaining ingredients (except garnishes) and stir. Bring to a boil,then lower heat and simmer 20 minutes or until vegetables are soft.Add more liquid if needed.Serve alone or over rice (preferably brown). Garnish if desired withany of the following: reduced-fat cheddar cheese, onion, fat-freesour cream, guacamole, fresh cilantro.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped red onion
- 5 large cloves garlic, crushed or minced
- 2 tablespoons chili powder, or more to taste
- 2 teaspoons ground cumin
- 2 cups juicy chopped fresh tomatoes
- 1 (15 ounce) can no-salt-added black beans, drained
- 1 cup water (or red wine)
- 1 cup chopped bell pepper (any color)
- 1 cup chopped zucchini
- 1 cup corn kernels
- 1 cup chopped white or portobello mushrooms
- 1 cup chopped fresh cilantro, packed
- 1/8 teaspoon cayenne pepper, or more to taste
- Salt and freshly ground black pepper, to taste
