Vegetarian Chili

• 2 tbsp canola oil
• 3 onions, chopped
• 2 tbsp minced garlic
• 2 zucchini, diced
• 1 package (227g) fresh mushrooms, sliced
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1/2 tsp salt
• 1/4 teaspoon cayenne pepper
• 1 can tomatoes
• 1 can black beans, drained
• 1 bottle tomato sauce
• 1 can tomato paste
• 1 cup basmati rice, cooked according to instructions

1. Heat the oil and fry onions and garlic for 3-5 minutes.
2. Add the zucchini and mushrooms and cook for 5-8 minutes.
3. Add the chilli poweder, cumin, salt, cayenne and cook for another minute.
4. Add the tomatoes (break apart with a wooden spatula).
5. Add the beans and tomato sauce and bring to a low boil.
6. Reduce heat and let simmer for 20 minutes.
7. Add tomato paste to thicken and simmer on low for 5-10 minutes.

Serve with basmati rice.

(inspired by Emeril's vegetarian chili)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen