A great way to eat veggies, and a won’t miss meat entree.
- 2 tablespoons olive oil
- 1 1/2 cups chopped sweet 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 or frozen corn kernels
- 1 1/2 pounds portobello mushrooms stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 28 ounce can San Marzano chopped tomatoes
- 3 cups (2 cans) black beans rinsed and drained
- 1 cup vegetable stock, or water
- 1/4 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. 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, about 30 seconds. Add the beans, canned tomato, and vegetable stock (or water), 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.
Serve, with brown rice, sour cream, avocado, green onions, cheese..you choose! Even spaghetti for a Cincinnati taste.