Black Bean Chili

2 tablespoons olive oil
1 cup chopped yellow onions
1 cup chopped red bell peppers
2 cloves of minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced {optional}
1 medium zucchini, ends trimmed, and cut into pieces
1 cup corn kernels {approx. 1 ear of fresh corn or 1 can, drained}
5 large portobello mushrooms, stemmed, wiped clean, and sliced
2 tablespoons chili powder
1 tablespooon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded, and chopped {or one large can of diced tomatoes}
3 cups cooked black beans, or 2 cans of beans, rinsed and drained
1 {15-ounce} can tomato sauce
1-2 cups vegetable stock, or water {depending on desired consistency}

1. In a large heavy pot, heat the olive oil over medium-high heat. Add the chopped onions, bell peppers, garlic, and serrano peppers {optional}, and cook while stirring until soft {about 3 minutes}. Add the zucchini, corn, and mushrooms. Cook, while 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. Continue to cook while 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.

2. Remove from the heat and adjust the seasoning to taste.

3. To serve, ladle the warm chili into bowls and top each serving with optional garnishes. ( Fresh cilantro, chopped green onions, sour cream, cheddar cheese)

Source: http://www.simplyhappenstance.com/one-pot-black-bean-chili/