By Celia Zaharas
(4-6 servings)
2 tablespoons vegetable oil
1½ cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 serrano peppers, stemmed, seeded, and minced
1 medium zucchini, stem ends trimmed and diced
2 cups fresh corn kernels (or substitute frozen)
1½ pounds portobello mushrooms, stemmed, cleaned, and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1¼ teaspoon salt
¼ teaspoon cayenne
4 large tomatoes, peeled, seeded, and chopped
3 cups cooked black beans (or substituted canned)
1 (15-ounce) can tomato sauce
1 cup vegetable stock
¼ cup chopped fresh cilantro leaves
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 (alternatively, these can be cooked in water). 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, 1-2 minutes. 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. Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
Serving Suggestions: Can be served in a bowl over brown rice. Include spoonful of diced avocado. Sprinkle with diced green onions, cilantro, or sesame seeds.
