Vegetarian chili

I made this vegetarian chili for a client earlier this week and it was possibly the best one I've ever made.

Here's the recipe:

It makes a lot, about 10 C.

1 large diced onion
2 Tbs. olive oil
1/2 C. diced button mushrooms
1 can black beans
2 cans pinto/red beans
3 cans diced tomatoes with Italian herbs
2 C. frozen roasted corn (from Trader Joe's, if you can't find it, regular frozen is fine)
4 Tbs. chili powder (or 1 packet chili seasoning)
1 diced zucchini
1 large peeled and diced sweet potato
kosher salt and pepper to taste
2 Tbs. cornmeal

Saute onion for 2-3 minutes in olive oil in a large pot. Add mushrooms and continue cooking for another minute. Add drained beans and tomatoes. Stir to combine and add frozen corn and chili powder. Finally, add zucchini and sweet potato, and a good pinch of kosher salt and pepper. Cover and let simmer on medium low for 25 minutes. Season to taste, add cornmeal and continue cooking until ready to serve.

I served this with a side of jalapeno corn bread and homemade guacamole. If you like it spicy, add a little Tobasco sauce before serving.