Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 1/2 cups chopped yellow onion s

  3. 1 cup chopped red bell pepper s

  4. 2 tablespoons minced garlic

  5. 2 to 3 serrano pepper s, stemmed, seeded, and minced, depending upon taste

  6. 1 medium zucchini , stem ends trimmed and cut into small dice

  7. 2 cups fresh corn kernels (about 3 ears)

  8. 1 1/2 pounds portobello mushroom s (about 5 large), stemmed, wiped clean and cubed

  9. 2 tablespoons chili powder

  10. 1 tablespooon ground cumin

  11. 1 1/4 teaspoons salt

  12. 1/4 teaspoon cayenne

  13. 4 large tomato es, peeled, seeded and chopped

  14. 3 cups cooked black bean s, or canned beans, rinsed and drained

  15. 1 (15-ounce) can tomato sauce

  16. 1 cup vegetable stock , or water

  17. 1/4 cup chopped fresh cilantro leaves

  18. Sour cream , garnish

  19. Diced avocado , garnish

  20. Chopped green onion s, garnish

  21. Shredded cheddar cheese, garnish

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano 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 around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. 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.

  2. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

  3. Serve with garnishes, as desired.


Send feedback