Summer Vegetable Chili

Directions

1. 1
   Heat the vegetable oil in a large pot over medium heat.
2. 2
   Add all but a few tablespoons of the chopped red onion.
3. 3
   Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
4. 4
   Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
5. 5
   Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
6. 6
   Bring to a boil, then stir and reduce the heat to medium.
7. 7
   Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.
8. 8
   Season with salt and pepper.
9. 9
   Divide the chili among bowls.
10. 10
    Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion.
11. 11
    Serve with the tortillas.
12. 12
    Per serving: Calories 504; Fat 13 g (Saturated 1 g); Cholesterol 0 mg; Sodium 421 mg; Carbohydrate 79 g; Fiber 16 g; Protein 16 g
13. 13
    Photograph by Johnny Miller