Ingredients:
2 tbs Canola Oil
1 red pepper
1 green pepper
1 1/2 cups chopped yellow onion
1 1/2 zucchini, diced
2 cups corn kernels
1 1/2 lbs portabella mushrooms, cubed
2 tbs chili powder
1 tbs cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, peeled and chopped
3 cups cooked black & kidney beans (or canned & drained)
1 can tomato sauce (or paste)
1 jar of salsa, spiced depending on taste
1 cup veggie stock (or water if you don't want to spend $)
Optional:
Cilantro
Chili peppers
Avacado
Sour Cream
Thyme
Oregano
Green onion
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In a large pot...
- heat oil over medium-high heat
- add onions, bell peppers, garlic and stir until soft (about 3 minutes)
- add zucchini, corn, mushrooms, stir until soft & veggies give off juices & start to brown (about six minutes)
- add chili powder, cumin, salt & cayenne
- add tomatoes, stir well
- add beans, tomato sauce, salsa and veggie stock, stir well & boil.
- reduce heat to medium-low, simmer, stirring occasionally, for about 20 minutes.
- Remove from heat (this is where you would add any optional ingredient to taste)
I'm not sure exactly how many portions this makes, but it kept me and my roommate fed for about four days eating chili about twice a day (sometimes more). It was a lot of chili.