2 Table spoon Canola oil
11/2 CUP Chopped onion
1 cup chopped red bell peppers
2 Tablespoons Minced Garlic
2 Serrano peppers stemmed seeded minced
1 Zucchini cut in to small cubes
11/2 pounds portobello Mushrooms stemmed wiped clean and cubed
2 Tablespoon chili powder ( I used 1 TB+ 1 TB Paprika )
1 Table spoon ground Cumin
11/4 teaspoon salt
3 large tomatoes seeded and shopped
1 can cooked Black Beans rinsed and drained
1 (15oz ) can tomato sauce
11/2 cup vegetable stock
1/4 cup chopped fresh Cilantro leaves
Sour cream, Chopped Green onion. grated cheddar to garnish
In a large pot heat the oil, add onions, bell pepper, garlic and serrano peppers , stir constantly . Cook till it is almost turning brown. Add Zucchini and mushrooms. Cook,stirring , until soft and the vegetables give off their liquid and START TO BROWN AROUND THE EDGES. Add the chili powder, Cumin, salt and cook stirring until fragrant. Add the tomatoes and stir well. Add the Beans, Tomato sauce and vegetable stock, stir well and bring to a boil. Reduce the heat simmer stirring occasionally for about 20 minutes.
Remove from heat and stir in the Cilantro. Adjust the seasoning to taste.
Serve with sour cream and chopped green onion and grated cheese(optional)
