Name: Summer Vegetarian Chili
Yield: 6
Ingredients: Extra-virgin olive oil - 2 tablespoons; Chopped red onion - 1 cup; Cloves garlic, crushed or minced - 5 large; Chili powder, or more to taste - 2 tablespoons; Ground cumin - 2 teaspoons; Juicy chopped fresh tomatoes - 2 cups; No-salt-added black beans, drained - 1 (15 ounce) can; Water (or red wine) - 1 cup; Chopped bell pepper (any color) - 1 cup; Chopped zucchini - 1 cup; Corn kernels - 1 cup; Chopped white or portobello mushrooms - 1 cup; Chopped fresh cilantro, packed - 1 cup; Cayenne pepper, or more to taste - ⅛ teaspoon; Salt and freshly ground black pepper, to taste - ⅛ teaspoon

Ingredients for - Summer Vegetarian Chili

1. Extra-virgin olive oil 2 tablespoons

2. Chopped red onion 1 cup

3. Cloves garlic, crushed or minced 5 large

4. Chili powder, or more to taste 2 tablespoons

5. Ground cumin 2 teaspoons

6. Juicy chopped fresh tomatoes 2 cups

7. No-salt-added black beans, drained 1 (15 ounce) can

8. Water (or red wine) 1 cup

9. Chopped bell pepper (any color) 1 cup

10. Chopped zucchini 1 cup

11. Corn kernels 1 cup

12. Chopped white or portobello mushrooms 1 cup

13. Chopped fresh cilantro, packed 1 cup

14. Cayenne pepper, or more to taste ⅛ teaspoon

15. Salt and freshly ground black pepper, to taste ⅛ teaspoon

How to cook deliciously - Summer Vegetarian Chili

1 . Stage

Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

2 . Stage

Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.