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