South of the Border Veggie Chili with Fixins

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OMG....I have to say that I made this chili and took it to work for a Chili Cook-Off and received GREAT compliments on how fabulous, oustanding, and great it was!!! PS...not to mention that my chili was the only one that was gone at the end of the day!! Kudos to you Emeril for the recipe! : Will definitely make this a staple for me! DEEEEELICIOUS

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I'm a big fan of this chili, I've been making it for a few years now. I tweak a few things here and there - I like to add a variety of beans, corn and even carrots if I have them handy. If you can't the special Emeril spice blend Mrs. Dash also makes a southwest spice blend that I use. I like that it can be veg friendly (even vegan really easily or meaty. After making this the first few times I started using the spice combinations in other dishes and they lend themselves really well to other foods.

It's a lot of ingredients and prep but totally worth it considering how much it makes and how tasty it is. Other reviews point out that it is a little thinner than traditional chili but I think that the longer you let it simmer, especially if you're eating it the next day it is very chili-like.

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I made this several times last fall and looking forward to making again! Everyone loved it and didn't miss the meat at all, in fact, wouldn't have known if I hadn't told them. Makes a lot. Hearty and yummy!

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I thought this was really good. I changed it up a bit. I didn't go by "cups" of bell peppers. Instead I just used three different colors. That's easier for me than chopping and measuring. I had to use 3tbs of masa though because it was not thickening up the way I had anticipated. I also added black beans, pinto beans, and a can of corn. It made a lot but freezes well!

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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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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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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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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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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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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.