Adeana's Fat-Free Veggie Chili

Adeana's Fat-Free Veggie Chili

Ingredients

1 large chopped yellow onion
1 large chopped red bell pepper
3-4 tablespoons minced garlic (to taste)
2 'Western' zucchini, chopped
1 box or can yellow corn
2 bags of king oyster mushrooms (or portobello)3 tablespoons chili powder (or to taste)- I make my own and I think it makes a difference*
1 tablespoon ground cumin
salt to taste
1/4 teaspoon cayenne (to taste)
2 cans tomatoes with jalapeno
3 cups cooked beans, rained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water (more depending on preference)

1/4 cup chopped fresh cilantro leaves (or to taste)

Diced avocado, garnish
Chopped green onions, garnish

Directions
In a large, heavy pot, heat a thin layer of broth over medium-high heat. Add the onion, bell pepper, garlic, 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 about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, stock and tomato sauce and stir well. Let simmer at a very low heat until the veggies are tender to your liking. Add the beans, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the consistency that you like.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a spoonful of avocado, green onions, etc..
Enjoy!

*Chili Powder:
2 parts garlic powder
2 parts ground cumin
1 part cayenne
1 part oregano
1 part paprika