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

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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.