2 Tbsp. CANOLA OIL
1 1/2c. ONIONS, chopped
2 Tbsp. GARLIC, minced
1 c. ORANGE BELL PEPPER, chopped
3-4 HATCH CHILES, roasted, peeled and chopped (more or less depending on heat level)
1 medium ZUCCHINI,cut lengthwise in quarters and sliced
1 medium YELLOW CROOKNECK SQUASH, diced
2 c. CORN KERNELS (frozen or fresh)
3 PORTOBELLO MUSHROOMS, stemmed, gills removed and wiped clean, cubed
2 Tbsp. CHILI POWDER
1 Tbsp. ground CUMIN
1 1/4 tsp. SALT
1 28-oz. can chopped TOMATOES with their juice
Morningstar VEGETARIAN CRUMBLES (a soy product that resembles ground meat)... optional
1 or 2 cans BLACK BEANS, drained and rinsed
1 (15-ounce) can TOMATO SAUCE
1 c. WATER
1/4 c. CILANTRO LEAVES, coarsely chopped
Cooked BROWN RICE
Garnishes: Sour cream or plain Greek yogurt, guacamole or diced avocado, grated Cheddar cheese, chopped green onions, lime wedge
In a large heavy pot, heat the oil over medium-high heat.
Add the onions, bell peppers, garlic and cook, stirring unti soft, about 3 minutes.
Add the zucchini, yellow squash, 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 cook, stirring until fragrant, about 30 seconds.
Add the tomatoes, Morningstar crumbles (if using), and stir well.
Add the beans, Hatch chiles, tomato sauce, water, and stir.
Bring to a boil then reduce heat and simmer, stirring occasionally for about 20 minutes.
Remove from heat and add the cilantro and adjust seasoning to taste.
To serve, place 1/4 c. brown rice in the bottom of each bowl.
Ladle the chili into the bowls over the rice.
Top with grated Cheddar cheese.
Top each serving with a dollop of sour cream and guacamole or avocado.
Sprinkle with green onions if desired and serve with a lime wedge.
This vegetarian chili reheats well and just seems to get better!
Makes a delicious lunch served with a fried egg on top.