Vegan Chili

Ingredients:

2 T. canola oil

1 c. diced onion

1 c. diced bell pepper

2 T. minced garlic

1 jalepeno, minced

1 medium zucchini, diced

2 c. frozen or fresh corn

1 lb. mushrooms, cleaned & diced

2 T. chili powder

1 T. cumin

1 t. salt

1 can diced tomatoes

2 cans black beans, drained & rinsed

1 can vegetable stock

1 can tomato paste

1/4 c. fresh cilantro

Directions:

1. In a large pot, saute onion & bell pepper in oil over medium high heat until tender (5 min).

2. Add zucchini & mushrooms. Cook for 2-3 min more. Season with salt now so that the vegetables release their liquids.

3. Add garlic & jalepeno and cook for 1 min.

4. Stir in remaining ingredients (except for cilantro). Bring to a boil.

5. Reduce heat to low and simmer for 20 min. Stir in cilantro before serving.