Hot Vegetarian Chili

Ingredients

 * 2 tablespoons canola oil
 * 1½ cups chopped yellow onions
 * 1 cup chopped red bell peppers
 * 2 tablespoons minced garlic
 * 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
 * 1 medium zucchini, stem ends trimmed and cut into small dice
 * 2 cups fresh corn kernels (about 3 ears)
 * 1½ pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
 * 2 tablespoons chili powder
 * 1 tablespoon ground cumin
 * 1¼ teaspoons salt
 * ¼ teaspoon cayenne
 * 4 large tomatoes, peeled, seeded and chopped
 * 3 cups cooked black beans, or canned beans, rinsed and drained
 * 1 (15-ounce) can tomato sauce
 * 1 cup vegetable stock, or water
 * ¼ cup chopped fresh cilantro leaves
 * cooked brown rice, accompaniment
 * sour cream or strained plain yogurt, garnish
 * diced avocado, garnish
 * Essence Creole Seasoning
 * Chopped green onions, garnish

Directions

 * 1) In a large, heavy pot, heat the oil over medium-high heat.
 * 2) Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
 * 3) 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.
 * 4) Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
 * 5) Add the tomatoes and stir well.
 * 6) Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
 * 7) Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
 * 8) Remove from the heat and stir in the cilantro.
 * 9) Adjust the seasoning, to taste.