Summer Chili with Vegetables

Ingredients:

• 800 g canned unsalted pinto beans
• 400 g canned unsalted diced tomatoes
• 2 portobello mushrooms (brown button mushrooms), cleaned and sliced
• 3 tablespoons of vegetable oil
• 1 medium red onion, finely chopped
• 3 crushed cloves of garlic
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 1 poblano chili pepper, seeded and finely chopped
• 2 cups frozen corn kernels, defrosted
• Coarse salt and freshly ground pepper
• Grated cheddar cheese, sour cream, and/or fresh cilantro leaves for topping (optional)
• 8 warmed corn tortillas (recipe corn tortillas, recipe wheat tortillas)

Preparation:

1. Heat vegetable oil in a large saucepan over medium heat. Add chopped red onion, reserving a little.
   
   Add the garlic, chili powder, and cumin and cook for 3 minutes, stirring occasionally, until the onion begins to soften. Add the poblano pepper, mushrooms, and corn. Cook for another 3 minutes, or until the onion is halfway cooked through.
   
   Add the beans, tomatoes, 1.5 cups of water, and 1/2 teaspoon each of salt and black pepper. Bring the mixture to a boil, stir, and reduce the heat slightly. Simmer over low heat, stirring occasionally, for about 20 minutes, or until the vegetables are fully cooked. The chili should thicken. Season with salt and pepper.
2. Ladle the chili into bowls. Sprinkle with cheese, sour cream and/or cilantro, and top with the reserved onions. Serve with tortillas.