Hearty Chili & Rice
This simple vegetarian chili is great for cold days and leftovers. It incorporates basic ingredients, vegetables, and spices, and the portobello mushrooms will make you forget all about the meat that's usually in chili. Plus, if you leave out the sour cream or cheese toppings, this recipe is gluten-free AND vegan!
Ingredients
- 2 tablespoons canola oil or oil of choice
- 2 medium yellow onions, (chopped)
- 1 medium red bell pepper, (chopped)
- 5 cloves garlic, (minced)
- 2 serrano peppers, (minced, stemmed, seeded)
- 1 zucchini, (medium, stem ends trimmed, cut into small dice)
- 2 cups frozen corn kernels
- 5 portobello mushrooms, (stemmed, wiped clean, cubed)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/4 teaspoons salt
- 4 large tomatoes, (chopped)
- 2 cans black beans, (rinsed, drained)
- 1 can tomato paste
- 2 cups vegetable stock
- 1/4 cup cilantro leaves
- Sliced avocado, (for garnish)
- Green onions, (for garnish)
- 1/4 teaspoon cayenne
- 4 cups brown rice, (cooked)
Instructions
- In a large, heavy pot, heat canola oil or oil of choice over medium-high heat.
- Add onions, bell peppers, garlic, and serrano peppers and cook until soft (about 3 minutes), stirring occasionally.
- Add zucchini, corn, and mushrooms and cook until soft, stirring occasionally, and until vegetables give off liquid and start to brown around the edges (about 6 minutes).
- Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 seconds), stirring occasionally.
- Add tomatoes and stir well.
- Add beans, tomato paste, and vegetable stock, then stir well and bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Add more vegetable stock if needed.
- Remove from heat and stir in cilantro.
- Ladle over 1/4 cup cooked brown rice in bowls, then garnish with green onions and avocado slices.