Vegetarian Chili

2 Tbsp canola oil
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt

Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.

Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.

Recipe taken from Emeril Lagasse on the Food Network.