A delicious and hearty vegetarian chili recipe with a unique twist, perfect for any occasion.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when vegetables are added for optimal sautéing.
Add the onions, bell pepper, and garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the zucchini, corn, and mushrooms, cooking until they release their moisture.
Cook until the vegetables start to brown slightly for added flavor.
Mix in the chili powder, cumin, salt, and cayenne, cooking briefly until aromatic.
Toast the spices lightly to enhance their flavors.
Add the tomatoes, black beans, tomato sauce, and vegetable stock, stirring well.
Ensure all ingredients are well mixed for even cooking.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the cilantro and adjust seasoning to taste.
Add fresh herbs at the end to preserve their vibrant flavor.
Serve the chili in bowls, topping with sour cream, avocado slices, and green onions.
Arrange the toppings attractively for a visually appealing dish.
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