Emeril's Vegetarian Chili-Made Easy

Emeril's Vegetarian Chili

I adapted this recipe by taking out some of the ingredients and changing the canola oil to olive oil. The prep work for this is pretty easy.
                                         

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 1 cup chopped carrots
• 2 tablespoons minced garlic
• 1 package mushrooms, stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 3 cups cooked black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice to go on the side (optional)
• Sour cream or strained plain yogurt, garnish (optional) 

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and other veggies and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice.

If you try it, let me know below!