Summer Vegetarian Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 large chopped red onion
• 5 cloves garlic, crushed or minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 cups chopped fresh tomatoes
• 1 (7 3/4 ounce) can hot mexican tomato sauce (i use el pato brand)
• 1 (15 ounce) can black beans, undrained
• 1 cup water or 1 cup red wine
• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernel
• 1 cup chopped mushroom
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, to taste
• salt and pepper

Recipe

• 1 heat oil in medium pot.
• 2 add onion, garlic, chili powder, and cumin.
• 3 saute over medium heat until onion is soft (about 5 minutes).
• 4 add remaining ingredients and stir.
• 5 bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
• 6 add more liquid if needed.
• 7 serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.