Chilled Summer Vegetable Chili

• 2 tablespoons olive oil
• 1 large red onion, diced
• 5 cloves garlic, minced
• 2 tablespoons chili powder, or more to taste
• 1 tablespoon cumin powder
• 2 large ears sweet yellow corn, kernels removed
• 1 large zucchini, medium diced
• 2 cups white mushrooms, sliced
• 1 can, 15 ounces, cannellini beans, drained and rinsed
• 1 large can, 28 ounces, diced tomatoes
• 1 cup filtered water
• salt & pepper to taste
• 1 cup cilantro, roughly chopped
• 1.5 avocados, peeled, pitted, and sliced

1. In a large Dutch oven, heat olive oil over medium-high heat until just shimmering. Add onion, garlic, chili powder, and cumin and saute, stirring frequently, until soft and fragrant, about 4-7 minutes.
2. Add corn, zucchini, mushrooms, beans, tomatoes, and water and bring to a boil.rnReduce heat to low, then simmer, covered, for 20 minutes, or until vegetables are soft. Season to taste.
3. Remove chili from heat, then refrigerate until chilled. Serve cold with chopped cilantro and sliced avocado. Enjoy!

olive oil, red onion, garlic, chili powder, cumin powder, corn, zucchini, white mushrooms, cannellini beans, tomatoes, water, salt, cilantro, avocados

Taken from food52.com/recipes/30506-chilled-summer-vegetable-chili (may not work)