summer vegetarian chili

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red )
• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, or more to taste
• salt and freshly ground black pepper, to taste

Recipe

• heat oil in medium pot. add onion, garlic, chili powder and cumin. saute over medium heat until onion is soft, about 5 minutes. add remaining ingredients (except garnishes) and stir. bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. add more liquid if needed.
• serve alone or over rice (preferably brown). garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.