This recipe has been adapted from Emeril Lagasse
2 tablespoons avocado oil
1 1/2 cups, chopped onion
1 cup chopped red bell pepper
2 tablespoons minced garlic
2-3 serrano peppers, stemmed, seeded and minced, depending upon taste
1 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels
1 1/2 pounds (24 oz.) portobello mushrooms, stemmed, wiped clean with gills removed and cut into 1/2 inch cubes
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 tsp salt
1/4 tsp cayenne pepper
28 oz. crushed tomatoes
3 cups canned black beans, drained and rinsed
1 (8 0z) can tomato sauce
1 cup water or vegetable broth
1/4 cup chopped cilantro
Cooked brown rice
Chopped green onions
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic and serrano peppers. Cook, stirring until soft, about 3 minutes.
Add the zucchini, corn and mushrooms. Cook, stirring until soft and the vegetables give off liquid and start to brown around the edges, about 6 minutes.
Add the chili powder, cumin, salt and cayenne, stirring until fragrant, about 30 seconds.
Add the tomatoes and stir well.
Add the beans, tomato sauce and water/stock. 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 seasonings to taste.
To serve: place 1/4 cup brown rice in the bottom of each bowl. Ladle chili into bowls over rice. Top each serving with chopped avocado and green onion.