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South of the Border Veggie Chili with Fixins Recipe

South of the Border Veggie Chili with Fixins

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Kicked Up Tailgating

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 1-10 of 13

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  • on September 24, 2010

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    Emeril's Southwest Seasoning:
    2 tablespoons chili powder
    2 teaspoons ground cumin
    2 tablespoons paprika
    1 teaspoon black pepper
    1 tablespoon ground coriander
    1 teaspoon cayenne pepper
    1 tablespoon garlic powder
    1 teaspoon crushed red pepper
    1 tablespoon salt
    1 tablespoon dried oregano
    Combine all ingredients thoroughly. Yield: 1/2 cup

    (from Food Network site, via search

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  • on February 20, 2010

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    02/20/2010

    I have made this recipe 3 times and each time it is great. Made it last night for my monthly book club and it was all the rave. I use white beans vs. the beans called for in the recipe.

    To the poster below who said you have to kill the chicken (broth... I believe an alternative ingredient that was also mentioned was vegetable broth.

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  • on February 09, 2010

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    We had a blue crab chili at a local restaurant which was to die for but could not figure out the ingredients. This recipe basically tastes identical to that dish but i prefer vegetarian so it was even better! This is a keeper. It did involve lot of chopping but easy to make! I bet it tastes better the next day. I could not find emeril's southwest essence, but i found his cajun essence so that is what i used.

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  • on November 22, 2009

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    This is a great vegetarian chili recipe. I also added some TVP for texture and substance and it worked out wonderfully. The chili came out spicy and with lots of flavor.

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  • on August 31, 2009

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    This chili was a lot of work but we all loved it. It was a little soupy to be a chili for me so I added a lot more masa harina to thicken it up. The heat of it was perfect for my mom. She doesn't like the burn going in or out. And the heat was good for me too once I put more crushed red pepper in my bowl. I would also say that the sour cream is an essential not a garnish. I would also like to see more variety and quantity of beans, such as having black, red, and pinto all mixed in for even more color and taste. I also thought that adding corn to it would be great.

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  • on March 23, 2009

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    This is a really great soup. I call it Southwestern Vegetable Soup. It's not even close to chili. Definitely delicious and worth making, but again, just not chili.

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  • on January 09, 2009

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    The recipe sounds great, but if you use chicken stock, it is NOT vegetarian! You have to kill the chicken to get the stock - keep your guests happy, stick to the veg stock. It's just as good.

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  • on December 16, 2008

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    I really loved the broiled squash that livened up the chili. I felt though that a really good chili should really simmer for longer then 40 mintues to get a good flavor. Also i cheated, i added taco seasoning instead of the other seasoning they used to balance it out and thicken it up. Plus some brown sugar too balance the pepper.

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  • on December 02, 2008

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    I took this dish to a church party / chili cook off and was surprised that it was gone at the end of the night with all the other meat chilis around. It was a huge hit! It has a fantastic flavor! I couldn't find the essence of emeril in my small town and it still tasted fantastic! I also used a can of diced green chilies in place of the poblano pepper and used extra stock than it called for because my jalapenos were so hot!
    I've had so many people ask how to make this! A sure hit!

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  • on October 20, 2008

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    Anyone have the recipe for Emeril's Southwest Essence? Thank you.

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