For Small Batch of Chili:
In Large pot, cook in 1 Tbsp oil for 3 minutes: 1.5 c chopped onion, 1 c chopped bell pepper and 1-3 serrano peppers, seeded and minced (optional, suite your own taste)
Add 1 medium zucchini, diced, 2 cups corn, and 1.5 lbs diced Portobello mushrooms. Cook until all vegetables start to brown, about 6 more minutes.
Add to pot:
1/2 package Albert Agnor’s Chili Mix and 2 cups Vegetable stock
One large can crushed tomatoes
1-3 cups cooked black beans, (may be canned) rinsed and drained
Bring Chili to a boil, reduce heat and simmer on low, stirring occasionally, for 30 minutes.
Serve over brown rice or chopped lettuce
Top each serving with a dollop of sour cream, fresh cilantro, diced avocado and grated cheddar cheese, if desired