1 ½ cups chopped yellow onions

1 cup chopped red bell peppers

2 tablespoons minced garlic

1-3 stemmed, seeded and minced serrano peppers

1 medium diced zucchini

1 drained and rinsed 16 ounce can of corn

1 ½ pounds fresh mushrooms

2 tablespoons chili powder

1 tablespoon ground cumin

1 ¼ teaspoon salt

¼ teaspoon ground cayenne pepper

1 drained, rinsed 16 ounce can of diced tomatoes

¾ cup vegetable stock

¼ cup whisky

¼ cup chopped fresh cilantro

 

In a large pot, heat oil then add onions, and bell peppers, garlic. Add one to three Serrano peppers to taste to onion mixture and cook while stirring for until soft. Add zucchini, corn, mushrooms and cook until vegetables soften and are very slightly brown on the edges. Add chili powder, cumin, salt, cayenne pepper, beans, tomato sauce, vegetable stock, whisky and tomatoes. Bring to a boil then reduce to a simmer. Simmer about twenty minutes while stirring periodically. When cooked, remove from heat and add cilantro. Serve hot with rice.