Instructions:

Breadworks Vegetarian Chili Stew

Source: Colleen Doran, Chef - Breadworks, Boulder, Colorado

3 to 4 tablespoons vegetable oil
2 pounds white mushrooms, cut in half
1/4 teaspoon salt
1 medium-size yellow onion, diced (about 2 cup)
6 garlic cloves, finely chopped
2 pounds fresh tomatoes peeled, seeded and chopped or
    1 (28 ounce) can tomatoes with juice, chopped
1-inch piece cinnamon stick
2 tablespoons toasted cumin seed
2 teaspoons chipotle puree
2 medium-size zucchini, cut in half lengthwise and sliced
    into 1/2-inch slices on a diagonal (about 2 cup)
1 cup shaved corn kernels or 1 cup frozen corn
1 cup yellow peppers, cut into thick strips and then into triangles
1 cup red peppers, cut into thick strips and then into triangles
3 cups pumpkin or winter squash, peeled and cut into cubes
3 to 4 tablespoons coarsely chopped cilantro
2 tablespoons chopped mint
Salt and pepper to taste

Heat vegetable oil in a large, 6-quart stockpot. Sear the mushrooms over high heat with 1/4 teaspoon of salt.

Add the onion and garlic. Saut