Vegetarian Chili

- 2 tbsp oil
- 1.5 cups chopped onion
- 2 tbsp minced garlic
- 1 large serrano pepper, stemmed, seeded and minced
- 1 medium zucchini, cut in 1/2 lengthwise and then cut into 1/2 slices
- 1 medium summer squash, cut the same way
- 2 bell peppers, sliced into bit sized chunks
- 2 cups fresh corn kernals (about 4 small ears)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt
- 1/4 tsp cayenne
- 4 large plum tomatos, sliced into small cubes
- 3 cans black beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable stock

1. In large heavy pot, heat oil over medium heat.
2. Add onions, bell peppers, garlic, serrano pepper. Cook until soft.
3. Add zucchini, corn and any additional vegetables. Cook until vegetables are almost done.
4. Add chili powder, cumin, salt and cayenne. Cook for .5 minute.
5. Add tomatoes and stir well.
6. Add beans, tomato sauce and stock. Stir well. Bring to boil.
7. Reduce heat to simmer and cook for 20 minutes, stirring occasionally.
8. Serve with brown rice !