Emeril'S Vegetarian Chili - cooking recipe

Ingredients

2 tablespoons canola oil
1 1/2 cups yellow onions, chopped
1 cup red bell pepper, chopped
2 tablespoons garlic, minced
2 -3 serrano peppers (stemmed, seeded, and minced, depending on taste)
1 zucchini, medium (stem ends trimmed and cut into small dice)
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portabella mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups black beans, cooked (or canned beans, rinsed and drained)
15 ounces tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup fresh cilantro leaves, chopped
cooked brown rice
sour cream or strained plain yogurt, garnish
diced avocado, garnish
Emeril's Original Essence, garnish
chopped green onion, garnish

Preparation

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 and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
Reduce 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.
To serve, place 1/4 cup of brown rice in the bottom of each bowl.
Ladle the chili into the bowls over the rice.
Top each serving with a dollop of sour cream and a spoonful of avocado.
Sprinkle with Emeril's Essence and green onions and serve.