Spicy Vegetarian Chili

• 2 tablespoons oil
• 1 bunch green onions (small) or 1 small white onion, chopped
• 2 jalapenos or 2 serrano peppers, minced
• 1 small green bell peppers or 1 small red bell pepper, chopped
• 2 stalks celery, finely chopped
• 1 medium zucchini, finely chopped
• 14 cup carrot, finely chopped
• 2 (14 1/2 ounce) cans black beans, drained and rinsed (reserve 1/4 cup of the beans)
• 1 (14 1/2 ounce) can pinto beans or 1 (14 1/2 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 (14 1/2 ounce) can tomato sauce
• 13 cup frozen corn kernels, thawed
• 1 12 cups water
• 2 tablespoons chili powder (use less if "hot" style chili powder)
• 14 teaspoon garlic powder
• 2 teaspoons cumin powder
• 12 teaspoon salt
• 12 cup water
• 14 cup cilantro, finely chopped
• 1 lime, juice of
• fat free sour cream (optional)
• guacamole (optional) or avocado, diced (optional)
• baked corn tortilla chips (optional)

1. Heat oil in a large (4-qt or larger) pot.
2. Add onions and cook over medium heat, stirring occasionally, until translucent.
3. Add bell pepper and jalapeno or serrano, and cook for about a minute.
4. Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
5. Add the diced tomatoes, tomato sauce, corn, and pinto beans.
6. Reserve 1/4 cup of the black beans and add the rest to the pot.
7. Add 1 1/2 cups of water.
8. Stir in the chili powder, garlic powder, cumin, and salt.
9. Let the contents of the pot come to a boil.
10. Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
11. Add this bean-water mixture to the pot.
12. Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
13. Turn off the heat and stir in the lime juice and cilantro.
14. Serve hot with your choice of accompaniments.
15. Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
16. Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.

oil, green onions, jalapenos, green bell peppers, stalks celery, zucchini, carrot, black beans, pinto beans, tomatoes, tomato sauce, corn kernels, water, chili powder, garlic, cumin powder, salt, water, cilantro, lime, sour cream, guacamole, corn tortilla chips

Taken from www.food.com/recipe/spicy-vegetarian-chili-182699 (may not work)