Untitled-1Grocery List:

2 tbsp coconut oil
1 1/2 c. chopped yellow onions
1 c. chopped red bell peppers
2 tbsp minced garlic
2-3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 lime
1 medium zucchini, stem ends trimmed and cut into small dice
2 c. fresh corn kernels
3 large portobello mushrooms, stemmed, wiped clean and cubed
2 tbsp chili powder
1 tbsp ground cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, peeled, seeded and chopped (used 16 oz can of whole, peeled tomatoes since out of season)
1 (15 oz.) can tomato sauce
1 c. vegetable stock, or water
1/4 c. chopped fresh cilantro leaves
Diced avocado, garnish
Chopped green onions, garnish

Start By…

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about three minutes.

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Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about six minutes.

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Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. 

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Add the tomatoes and stir well. Add the tomato sauce and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

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

Ladle the chili into the bowls and top each serving with green onions, cilantro and avocado.

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Squeeze lime, and serve. 

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Happy Eating!

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