Yumazaing Chilli
2 tablespoons canola oil
1 cup red peppers
1 1/2 cup chopped onion
2 1/2 tablespoons ground garlic
1 zucchini diced
2 cup corn
1 1/2 lbs. portobello mushrooms
1 1/2 - 2 tablespoons chilli powder
1 tablespoons cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
3-5 tomatoes peeled & seeded
3 cup cooked black beans( drained & rinsed)
15 oz. fave tomato sauce & 1 cup veg stock
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 3 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 6 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 beans, 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.
I like to add avocado and Tofutti cream "cheese"!
I hope you like it :]
SO HOW'D IT GO?
Be the first to add a comment.