Vegetarian Chili

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 4 large tomatoes, peeled, seeded and chopped
  • 3 cups cooked black beans, or canned beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves
  • Cooked brown rice, accompaniment
  • Sour cream or strained plain yogurt, garnish
  • Diced avocado, garnish
  • Essence, recipe follows, garnish
  • Chopped green onions, garnish
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Per Serving (based on 6 servings): Calories: 311; Fat: 7g (Saturated Fat: 0.5g); Protein: 13g; Carbohydrates: 51g; Sugar: 15g; Fiber 12g; Cholesterol: 0mg; Sodium: 1,040mg

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.


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4.8 293
delicious chili and makes up fast. item not reviewed by moderator and published
"Chile" = meat! item not reviewed by moderator and published
Is there a substitute for zucchini item not reviewed by moderator and published
This chili is amazing! Perfect amount of heat, great depth of flavor. There is a lot of chopping but it is well worth it. I have made this several times and even though I usually make adjustments to most recipes...I follow this one verbatum. It is perfect. My meat-loving friends really like it too. item not reviewed by moderator and published
Needed a vegetarian dish for a gathering,so halved this recipe to preview it. The chili was wonderful!! It is time-consuming to make--lots of ingredients to shop for and lots of chopping and prep. But, I'm sure this can be done a day ahead and just reheated. I followed the recipe except for the serrano. I chickened out and used jalapeno instead. That was an error; it didn't have enough heat, but the addition of hot sauce helped. I served it with white rice, which I get at a nearby Chinese take-out for less than $2 quart. Fluffy, perfect rice with no fuss!! I might try adding some "fake meat," although it probably doesn't need it. item not reviewed by moderator and published
yMy husband recently became a vegitarian for health reasons and this quickly beame his favorite dish and my kids love it too and do not even realize there is no meat in it! The only change I made was no hot peppers and half the mushrooms, it was way too much mushroom unless you really LOVE mushrooms! item not reviewed by moderator and published
Tried this recipe for a gathering at work and it was a hit! Everyone loved it. I did not have to change a thing on this recipe. Can't wait to make it again. item not reviewed by moderator and published
Love this recipe! It is so hearty, that my meat eating hubby didn't realize there wasn't any meat until the next day when we were eating the leftovers. He accused me of trying to "trick" him into eating an all veggie meal :) item not reviewed by moderator and published
I made this for a friend who is a strict vegetarian who was visiting for a few days. I used fresh veggies from the farm. She raved about it. For the non-vegetarian guests I fried some chorizo and served it in a bowl to sprinkle on top along with other garnishes. It got rave reviews from all guests. It is definitely in my recipe box for all guests now as it is so healthy and fresh tasting. It was finished for lunch the next day. A definite winner. item not reviewed by moderator and published
Pretty good chili for an all veg chili. Like most chilis it was even better if you let it sit for a few days in the fridge. item not reviewed by moderator and published
This is FANTASTIC! I just made it tonight but the adjustments I used were STeamables Corn, 2 cans diced tomatoes, 1 can black beans drained, 1 can garbanzo beans and I can red kidney beans. Most of these things were already in my cabinet. I did make the seasoning and it was great. I topped it with greek yogurt. item not reviewed by moderator and published
so much flavor! i'd happily eat it even if it weren't healthy. instead of fresh tomatoes, i substituted 2 28-oz cans of whole tomatoes (crushed by hand) with juice and skipped the tomato sauce. also, i added 1 T of Essence while cooking. re: the heat, make sure you know how spicy your chili powder is. some of them (like the one i use, spice island) are very hot! item not reviewed by moderator and published
Delish! Didn't have any serranos so used pepper flakes but followed otherwise. 11 year old ate it up! Served over baked potatoes. Will make again! item not reviewed by moderator and published
Great! My 9 year old is going through a picky phase and ate two helpings! I thought the mushrooms would be overwhelming, but they're not. In addition to the three serranos, I roasted an additional jal and poblano pepper. The spice was perfect. Added bonus … super healthily! Keeper! item not reviewed by moderator and published
This is a staple at our house as my daughter is vegetarian. I chop the veggies in advance and then make it one day during the week. I put the onions, peppers and garlic in one bag. Then the mushroom, corn and zucchini in another. Then the seasonings in a little Tupperware. The tomatoes in a Tupperware and the beans get rinsed and drained and go in a Tupperware. Then it literally comes together in about 15 minutes the day you make it. I make it in a stockpot to sauté everything and then transfer to the crockpot and put it on low for the day. I add the cilantro right before serving. I also use one can black beans, 1 can kidney and 1 can pinto beans for a nice variety. I usually need to double the broth and add a full 28 oz can of tomato sauce. I freeze leftovers for my daughter in individual containers for quick meals after sports or whatever...it comes out a little watery after freezing but the taste is still great and she doesn't complain :-) Enjoy! item not reviewed by moderator and published
This was a lot of chopping for someone who doesn't cook a lot, but turned out amazing! I added cheddar herb dumplings at the end since it is meat-free, which tasted really good. Highly recommend this recipe. item not reviewed by moderator and published
Has anyone tried to make this recipe in a crock pot? item not reviewed by moderator and published
I just won the chili cook-off at work today for Best Vegetarian chili with this recipe. Everybody loved it, and it was very easy to prepare. item not reviewed by moderator and published
This is amazing. I fed it to meat eaters without the rice and it still went over extremely well. To save time on the tomatoes, I subbed, 2 (28 oz.) cans of whole tomatoes, drained, with the seeds squeezed out, and roughly chopped, and due to the extra juice cut the tomato sauce by about 1/4 C. I used jalapenos and reduced down longer than 20 minutes to thicken it more. The portabellos and so much meatiness and the spice quantity/combination is more than sufficient! Prep is time consuming--might make a double next time to have it on hand in the freezer. item not reviewed by moderator and published
This is the BEST vegetarian chili EVER. Watch out for those serrano hot peppers - make sure to wear gloves when seeding it! item not reviewed by moderator and published
This is delicious! I was recently diagnosed with animal protein intolerance, and I was worried that going 95% vegetarian meant that I would be relegated to boring or tasteless foods. This is so flavorful, and I don't miss the meat at all! I don't serve it over rice, I just stick a piece of nice, crusty bread on the side. Oh, and a tall glass of milk is a MUST! item not reviewed by moderator and published
Entering this into a neighborhood chili cook off today!! Don't skip the essence spice!!!! The oregano and thyme are a nice touch. item not reviewed by moderator and published
Best vegetarian chili I have made or eaten. Shared with others both vegetarian and not and both loved it. I am making this again and will freeze some for an easy meal for during the week. I ate it with crushed tortilla chips and a little sour cream. Because I didn't want to much heat I used one jalapeno but did add some ancho chilie powder and used 50% shitake mushrooms. Excellent combination of flavors. item not reviewed by moderator and published
ONE WORD... AMAZING! Made this last night and everyone was in love with it. For all you chili lovers... its a hit! item not reviewed by moderator and published
I was skeptical about a vegetarian chili but it is the BEST chili I've ever had!! So delicious and full of flavor you don't even need the meat. Make it and don't change a thing! Except the Essence. You don't need that. Top with shredded cheddar and prepare to have your taste buds blown. item not reviewed by moderator and published
LOVE, LOVE this recipe!!! Didn't change a thing.... It was soooo good. Thanks Emeril item not reviewed by moderator and published
Wonderful. Husband made 7/31/13 for vegetarian relative and others. Everyone raved about it. Loved the garnishes, also used grated cheddar cheese and Fritos. Substituted Rotel tomatoes with green chilis and left out serrano peppers. Plenty spicy. Did not make the "Essence" and skipped the salt entirely since we are on low-salt diet. item not reviewed by moderator and published
I wasn't sure how I would like veggie chili.... I trusted the other reviews and WOW!!! So good. I usually don't follow the recipe exactly, but I was out of my element on this one , so I followed more closely then usual. It's truly delicious. Great for a party item not reviewed by moderator and published
I love this chili! I didn't miss the meat at all, the flavors were deep and delicious! It was a little spicy for my 2 year old so I put some Greek yogurt in his bowl to make it more mild, he loved it! item not reviewed by moderator and published
I make a lot of chili and wanted to make a veggie as I am trying to drop a couple of pounds. This came out great. I actually added some eggplant which was a nice texture and flavor in this. Would probably back off the salt a little next time as I felt I got enough salt flavor from the tomato sauce and vegetable broth. item not reviewed by moderator and published
This was amazing. I substituted brown rice with quinoa, added juice of about one lime and added just a touch of cinnamon. We are kind of new to vegetarian only dishes, but this one will most definitely be made again. My 8 and 9 year olds cleaned their bowls as well. It was also very filling. I didn't use the Essence, I forgot. However, it was not necessary at all. I can't wait to eat the leftovers! item not reviewed by moderator and published
Excellent recipe. I could have tolerated it a bit hotter, though. Bam! item not reviewed by moderator and published
Great recipe! The family loved it! Yay! I was looking for something meatless so I gave this chili recipe a try because of all the postive reviews. I omitted the mushrooms,caynne pepper powder(used hot sauce, and tomatoes AND it was still good! In addition, I used a jar of pasta sauce instead of canned sauce. Will definitely make this again...and again...and again. Side note: The "Essence" isn't necessary. I was sorry I spent needed money on the extra ingredients. item not reviewed by moderator and published
This chili is delicious! I didn't have high hopes that my family would actually want to eat this chili--I was making it for myself. They started smelling it while it cooked and decided it was for them to eat too! This will stay in my recipe book for future reference! item not reviewed by moderator and published
We love this chill!! It has been a hit at our house and we serve this when we are entertaining. Even our kids love this. I do omit the mushrooms and use cans of whole tomatoes (which I crush a little by hand instead of the fresh tomato. It seems to work much better. My husbands from Cincinnati originally so I throw a tablespoon of cinnamon into the chili to give it the famous Cincinnati Chili flavor. If you do all of this I PROMISE you will not be let down. You would never know its meatless and low calorie. Tons of flavor! We love it leftover for breakfast too. Warm up and put an egg on top and.... huevos rancheros. item not reviewed by moderator and published
Very good chili recipe regardless of lack of meat! I made it for a superbowl chili cookoff (in crockpot with our neighbors and while it took me awhile to prep all the ingredients it was full of flavor and the essence mix gave it that "bam" wow effect! It was so good I had some for breakfast this morning! :- item not reviewed by moderator and published
This chili came out great and was delicious! I'm a vegetarian and my husband is definitely a carnivore, and we both loved it. I followed the recipe almost exactly and used all fresh ingredients (except corn, which was frozen, and you could taste the quality of the vegetables. Also, we like very flavorful and spicy food, and I usually have to double or even triple spice amounts in recipes, but this one was right on just as written. Will be my go to chili from now on! item not reviewed by moderator and published
use beer instead of stock item not reviewed by moderator and published
this was sooooo good! i dont think i will be making chili with meat ever again! who needs beef chili when this one doesnt need it. Full of flavor and the mushrooms give it the meaty texture ! yu,mmm item not reviewed by moderator and published
Great recipe! Easy to follow and create. I used canned tomatoes, chilies, corn and beans. I was worried when I didn't have any stock and had to use water but it came out perfect. I served it over cornbread. YUM! It would also be a great base recipe to add to, if you desired. I loved it and my husband loved it! We will be making this again! item not reviewed by moderator and published
Best veggie chili recipe so far! This one is a keeper. I did not add the peppers since I live in Europe and they are hard to find. But with the chili, cayenne and cumin I didn't miss the peppers. I made a dubble batch, prepped the veggies the night before. I plan on freezing half of it so that we can have chili whenever we feel like it. I followed the recipe as is, but I did add smoked tempeh. Just a little extra something. So overall without the peppers I found it very tasty, flavorful and a reasonable amount of heat for everyone to enjoy. Keep cooking! item not reviewed by moderator and published
I'm a wimp so I cut the heat spices down by half on the peppers and 1/3 on the dry spices - cayenne, chili powder. Still a bit too hot for my taste but my husband said it's perfectly "on the edge" of heat. Pretty colors with the veggies. I used frozen corn and canned tomatoes, doubled the recipe for a large group. It came out really too much liquid for me so I didn't add the stock; this may be due to using frozen corn? Great dish for a large group as I doubled it. Enjoy! item not reviewed by moderator and published
Spoiler: we are not vegans but I like to slip in as many "mostly" meatless meals as I can. This was great -- the best part was that the ingredients and spices married well. There's a richness and depth to this that is such a nice departure from usual chili recipe acidity, which I do not like. My substitutions: 1 serrano chili, pinto and black beans, 14 ounces / 1 pkg portobellos, 1 can diced tomatoes [drained], chicken broth, everything else as written. item not reviewed by moderator and published
This is my favorite chili! I have made this recipe for countless friends and relatives and it's always a huge hit. So flavorful, and you don't miss the meat at all. I have never found it to be too spicy; it all depends on how you use the serrano peppers. I typically don't include the seeds. Yum! item not reviewed by moderator and published
I followed the recipe exactly as is, including all the garnishes, and thought it was really good. Some of the reviews said it was so hot it was inedible, while others said it was bland. Hmmm! In order to be on the safe side, I didn't use any of the Serrano seeds (from 3 peppers. I like spicy foods and found it to be on the mild side. My husband likes his foods really spicy and added a bunch of hot sauce. I think it all depends on how big and/or hot your peppers are, whether or not you use the seeds, and what kind of chili powder you use. I'll probably use seeds from one of the peppers next time. I don't know how anyone could find this to be bland, though! With all the different veggies, beans, spices, etc., it is SO flavorful and really healthy too! FYI: It seems like a boatload of mushrooms when they're raw, but they cook down a lot (at least 1/2 the volume. And the prep work is time consuming. I chopped veggies in the morning and cooked it in the evening. YUM! Definitely a keeper!! item not reviewed by moderator and published
Ever since I tried this recipe 3 years ago, it has been on the request list every time we have a family gathering. It is so very flavorful as a vegetarian dish without any modification, or I sometimes add Italian sausages for the meat lovers in the family. Similar to another reviewer, I frequently use the slow cooker, which frees me for other things while the chili cooks. For those who find the heat too much, omit the serrano peppers. item not reviewed by moderator and published
I'm on the fence of 3 and 4 stars, but decided to be kind. It's not a bad recipe, but it was way too spicy, even after we made modifications. We used only 2 tsp of a very mild chili powder, 3/4 tsp of cumin, and a hair under 1/4 tsp of paprika, and it was still too hot. We added dark chocolate and brown sugar to dial back the heat but I still needed a bit more dairy than I would have liked to make it edible. My boyfriend on the other hand liked it, which was surprising given his suspicions about a vegetarian chili. We added a carrot, and used a mixture of black and red kidney beans, which made it nice. Overall, it was very spicy even after halving most of the spices, though the flavours were good and I'm a sucker for anything with a black bean/corn mixture in it. item not reviewed by moderator and published
This was delicious! I used what I had on hand which meant jalapenos instead of serranos, macaroni noodles instead of rice, and only half of the mushrooms. I think the full amount of mushrooms would have been even better. Try it! you won't be disappointed! item not reviewed by moderator and published
Best chili we have had! item not reviewed by moderator and published
This is a great veggie chili that I have been using as my only chili recipe since about 2007. I've made several modifications over the years, but the base of the recipe is solid. The way the chili is spiced is so amazingly tasty...don't change that part at all! I usually very lightly brown the veggies in a big stock pot just like the recipe says, and then add all the spices to release the oils, but then I dump everything else in a crock pot and let simmer on low for 6-8 hours. The things I do differently in the recipe: -I use 1 red and 1 green pepper -I omit the serranos because my husband is a wuss : -I use 2 zucchini, a yellow and a green -I use only about a cup of corn, frozen -I totally omit the mushrooms and use 1 can of kidney beans and 1 can of black beans -I use one 28 oz can of diced tomatoes instead of fresh and one 28 oz can of tomato sauce And then I don't do any of the rice or avocado garnish. Oyster crackers are all I need to garnish my chili, lolz. :D item not reviewed by moderator and published
Made this tonight for dinner and wasn't disappointed. It's flavorful with just a little bit of heat behind it. Going to try freezing some of the leftovers as we're only a 3 person household and this made a big pot of chili. item not reviewed by moderator and published
Amazing. How can this be only vegetables, beans and spices? We didn't have it with rice or sour cream and it was so delicious. I eyeballed everything and made a few changes: omitted salt and added slap ya mama seasoning. Used one can kidney beans and two cans black beans (trader joes Cajun beans. I used can diced tomatoes instead of tomato sauce and I added one cup water and to teaspoons chicken better than bullion. I just put cilantro on top rather than stiring it in so that leftovers can have fresh cilantro. Yummy!! item not reviewed by moderator and published
made this chili for a party and everyone loved it! I like spicy and it was the right amount of spice for me. item not reviewed by moderator and published
GREAT recipe! My boyfriend loves it. And I love him! item not reviewed by moderator and published
This was amazing. Made only small changes, nothing that drastically altered it though, just subbing jalapenos since my store was out of serranos, canned tomatoes, and a combo of black & kidney beans. Omitted the broth since I used the juice in the tomatoes, and I also added about 2 tsp of essence in with the other spices. Didn't need the rice. The fresh cilantro on top really brightened it up. Boyfriend said he liked it better than some of the meat chilis we've made! It was delicious, definitely give it a try!!! item not reviewed by moderator and published
Excellent recipe. I made it for 12 friends (I scaled up the recipe by a factor of 1.5. Clean plates all around. People were licking their plates in glee. Fabulous recipe! item not reviewed by moderator and published
This is THEE best chili I have ever had! And it's Vegan! +++++++ A must try for all families! item not reviewed by moderator and published
Today I added edamame and okra at my husband's request. Some may not likemthe texture of the okra, but the often slimey okra was just about hidden with all of the other ingredients. A winner with or without these extra ingredients. item not reviewed by moderator and published
Very nice recipe, but do be careful with the spice. Maybe cut back on the cayenne and chillies and put hot sauce on the table if you have anyone in the family who is sensitive to hot food. item not reviewed by moderator and published
Mmmmmmm! Made some cornbread to go with it instead of rice. item not reviewed by moderator and published
This chili was really good. I made some of my own modifications. I grilled the corn, onion, jalapeño (instead of serrano and bell pepper first to give it that nice roasted flavor. Then once I combined everything to the pot and let it simmer, I added fresh garlic, can a of black beans and kidney beans and left out the fresh tomatoes just used one can of chucky tomatoes instead. Lastly, I left out the cilantro but I added a spoonful of chipotle sauce and it just made the roasted flavors of the veggies all come together sooo nicely with a kick of heat!!! I also skipped the rice and added some small cuts of idaho potatoes in to give it that warmness and continue with the chuckiness that i love so much in chile!!! BTW- I used water instead of broth & it was still awesome, it gets better the next day! item not reviewed by moderator and published
Nice and spicy. I served it to my very picky brother-in-law and he really enjoyed it. I didn't miss the meat at all. I forgot to buy the avaocado and I didn't miss that either. It took me way longer than an hour though. item not reviewed by moderator and published
just ok item not reviewed by moderator and published
Just a great recipe, my non-vegetarian friend couldn't believe there wasn't meat in it! Personally, took me waaaay longer than an hour with all the prep. item not reviewed by moderator and published
Excellent dish. Don't even miss the meat. Just a little too spicy for me. I recommend toning it down for the first batch, you can always add heat. item not reviewed by moderator and published
Replace the sour cream with fat free sour cream and leave out the avocado and this is almost fat free. You can use ancho or chipotle chili powder too for a change-up. Like the lady below me said, throw a couple of over easy eggs on top of it and you've got a great breakfast. item not reviewed by moderator and published
The hubby made this for supper and it was VERY tasty! Then, the next day, instead of rice, for breakfast I heated up 3/4 cup of this chili on a plate (because it is nice and thick and topped with 2 fried eggs (runny yolks but otherwise cooked through, slices of avocado and a little shredded cheddar-jack cheese. It was a DELICIOUS breakfast! This recipe is very versatile. item not reviewed by moderator and published
Ahhh-mazing! So good I can hardly believe it! Love, love this recipe! Lots of prep work but pulls together quickly and it's beautiful to boot. Restaurant quality, full of flavor, and great mouth feel (you won't miss the ground meat. Make a double batch to freeze, brown some hamburger with some seasoning to add for those who think they must have meat for their main dish. item not reviewed by moderator and published
Amazing. I omit the "Essence" (because I haven't purchased it or made it and just add extra spices--cayenne, more salt, a bit more cumin, sri racha etc-I do increase the heat a lot (I have added habaneros, serranos, and even ghost peppers--NOT all at once; I do love very spicy food and that is probably an understatement. Since I don't have the money for that many portobellos, I substitute a large/standard tub of fresh boring mushrooms (although I envy anyone who has had this with the real thing... . I would really reccomend browning the vegetables more..the timing is off according to this recipe; it takes a lot longer..I think carmelization is key. In addition to adding more heat, I add a squeeze of lime and some cilantro while it is still cooking. Then I top it with a spritz of lime, cheese, sour cream and some cilantro. item not reviewed by moderator and published
really good and "meaty" texture. Weigh your mushrooms, I needed 7-8 to get the right weight in the ingredients. Forgot the bell pepper, and used quinoa instead of rice. Great flavors, rich, LOVE the avocado on top and I prefer cotija cheese. item not reviewed by moderator and published
Omitted the mushrooms (personal preference, and it was delicious! item not reviewed by moderator and published
I made this for my church lenten soup Friday. I changed a couple things. BIG hit all was consumed! Will make this again and again. item not reviewed by moderator and published
This chili is freaking amazing. The "essence" can go on anything. We added meat to it the second time and was still delicious. It does take a while to make but so worth it. It lasted 3 days in our house, time to make double recipe item not reviewed by moderator and published
I just finished making this. It is wonderful. It is probably too spicy for some in my house hold but very tasty. I added 1 1/2 chopped seeded chiles. I also used the pasta sauce instead of the tomato sauce. I used 1 can black beans and 1 can mixed beans. I made this for tomorrows dinner, and could hardly stop eating it to get it to the fridge. It is going to taste even better tomorrow. When you print out the recipe the recipe for the essence is there as well. item not reviewed by moderator and published
This chili took a LOT of time to prep but I think the end result was worth it! I did make a few changes: 1. I used 1/2 the oil and used olive instead of canola. 2. I used a few extra serranos and left the seeds in because we like it spicier. 3. I used pinto beans instead of black beans 4. I used a can of Prego Heart Smart pasta sauce because I didn't have plain tomato sauce; I actually think it probably made it even more flavorful! All in all, a wonderful veggie chili recipe- it was just what I was looking for. You won't even miss the meat with all the hearty veggies! item not reviewed by moderator and published
I've made this recipe several times over the past few years. I love this recipe. The flavors mingle wonderfully. Fantastic flavor. It tastes so good. As a side note, we had our meat loving friends over for dinner and they were not excited to be having vegetarian chili. The biggest skeptic of all wouldn't stop raving about how delicious it was. item not reviewed by moderator and published
Great with brown rice item not reviewed by moderator and published
I love this chili!!! It is a bit labor intensive, but totally worth the time. I used crimini mushrooms, chicken broth, Penzy's medium chili powder & cumin, frozen corn and 2-14 ounce cans of chopped tomatoes, other than that followed the directions. I found it to be very flavorful and absolutely recommend a good quality cheddar cheese for the topping. Unsure why some found this chili lacking in flavor - I do credit the fresh package of chili powder for a large part of the taste. Make it!!!! item not reviewed by moderator and published
This was ok, lacking in flavor though. I had to add a bit to jazz it up! overall not too impressed. I'm a fast chopper but the prep seemed to go on forever. item not reviewed by moderator and published
AWESOME! Colorful, low-fat, full of flavor, and plentiful! I added crushed tomatoes and used jalepeno's instead of serrano chili's, and it wasn't too spicy. Highly recommended! item not reviewed by moderator and published
This was by far the best Vegetarian Chili recipe I've tried!! My Husband was a bit apprehensive about another meatless chili but he loved it too! I only changed a few things from the original recipe. I used Extra Virgin Olive Oil in place of Canola, Green Pepper for the Red, only 1 Serrano (as hubby can't do too spicy, 2 small Zucchini instead of one medium, a can of Sweet Corn (no fresh available , Baby Portobellos (1 pkg. chopped, a 28 oz. can of diced Tomatoes (the Tomatoes are not great this time of year!, one can Black Beans and one can of Lt. Red Kidney Beans, Greek Yogurt for the Sour Cream and I added Reduced Fat Cheddar to the toppings. Also, I made the Bayou Blast and substituted 2 Tablespoons of Italian seasoning ( as it was what I had on hand. Everything turned out fabulous! Hope Emeril doesn't mind my liberties with his recipe!! Thanks Food Network, this one's a keeper. item not reviewed by moderator and published
First, to call this a prep of 25 minutes is optimistic in the extreme! Having said that, the outcome was delicious. I used all the garnishes (except for the Essence and I just added a dash of smoky paprika to make up for the lack plus some grated cheddar. I also made some corn bread to have along with and even my carnivore husband thought it was an excellent meal! It is filling and tasty. The avocado and sour cream, as well as the brown rice, really add to the flavor and texture. My husband thought that it could be spicier (the garnishes tone the spice down a bit, but I thought that it was perfect. I told him to add more chili powder to his the next time! ;- I made this for just the two of us and have enough for leftovers as well as a large portion that went into the freezer. I definitely recommend this! item not reviewed by moderator and published
Spicier than I expected. And very...red. I'd use less of the tomato sauce, I think, and more tomatoes. Loved the consistency of the portabellas. I chopped some much more coarsest than others for added texture. item not reviewed by moderator and published
Instead of portobella-had button mushrooms. No zucchini. And green instead of red peppers. I still found the chili to not have much taste. In the end I had to add a pinch of cinnamon, celery seed, lemon juice, 1 TB of honey teriyaki sauce, and garlic powder. Otherwise the whole thing was just too bland. I think though if made a few hours beforehand or a day, it would be much better. item not reviewed by moderator and published
This chili is fantastic! I made it sans mushrooms (just substituted more other veggies and it was delicious. Very easy to make - but took me longer than 55 minutes. I am making this again for sure! item not reviewed by moderator and published
Seriously DELICIOUS! Even after not having any red peppers, serrano peppers, zucchini, cilantro, and mushrooms in the house to add (seems like half the recipe, it was still fantastic. Very nice heat to it, and make sure you add the essence and avocado. Much better than traditional chili and will never make traditional chili again. Enjoy! item not reviewed by moderator and published
This chili is fabulous! item not reviewed by moderator and published
This is fantastic. Love, love this recipe! Wouldn't change a thing. item not reviewed by moderator and published
This is a now staple recipe that I make over and over again. It is wonderful. Everyone I have made it for loves it. item not reviewed by moderator and published
I made this as a lunch for the day of Christmas so we wouldn't stuff ourselves on appetizers, like usual. Wow. The reviewers were not kidding. This was unbelievably flavorful. My vegan mother in law hesitated in eating it because she thought she saw chunks of sausage, which was actually just the meat of the portobellas. I used mini ones. The only other changes I did was adding kidney along with black beans. I also didn't have chili powder on hand, so concocted my own with garlic powder, onion powder, and smoked paprika. A few of the wows at the table were followed by comments about the smokiness. I also didn't use fresh tomatoes. Instead I used a 28 oz can of diced tomatoes in tomato juice. I usually use this for chili when tomatoes aren't in season. Very good turnout. For extra indulgence, we topped it with avocado, cheddar, and sour cream! item not reviewed by moderator and published
I made this last night for 8 people (I added a quarter the volume. It was terrific. I had 2 vegetarians and 2 incredibly picky eaters and was worried I wouldn't be able to please everyone - but this did it. The first to say they loved it was the pickiest one there. (And she had said she hated everything with cumin - ha! item not reviewed by moderator and published
Absolutely delicious! I was embarking on a fast to abstain from meat so I thought I would try making this vegetarian chili. It was a wonderful choice! It was a little more preparation and ingredients than I'm used to but it was well worth it because it was yummy, hearty and made plenty! It made so much that I shared with family and co-workers; the recipe got rave reviews from everyone. I will definitely make this again. item not reviewed by moderator and published
Lovely. item not reviewed by moderator and published
SO good! I used canned corn-Mexicorn and also doubled the amount of chili spice. When I cleaned the serrano peppers I made sure there were no seeds to cut the burn factor down. I also doubled the zucchini. This is such a good chili that my company asked for some to go. ** I made cornbread to go with it and put one small can of chopped green chilis in the batter, perfect side. item not reviewed by moderator and published
My girlfriend and I have been making this for a few years now. It's light enough to be delicious when it's hot outside and hearty enough to be wonderful when it's cold. We are both mycophobes so we omit the mushrooms. Occasionally we will dump the cooked veggies onto a cookie sheet and broil them for a little bit of extra char. Leftovers make some of the best quesadillas we have ever made. item not reviewed by moderator and published
Really, really good. I would make this for non-vegetarians as well, even my husband, who is picky about his food, loved this and requested it again. I was not much into portobellos, but I am changing my mind. I used fresh corn and it definitely adds to the tastiness. Will make this again and again! item not reviewed by moderator and published
Love this recipe. My DH wants this 1-2x week and my kids liked it a lot too. I did make some changes, I used frozen corn, I did not have have tomato sauce so I used a can of tomato paste and added more vegetable stock. Its a bit hot for kids. They ate it with lots of sour cream. This will be a regular at our home this winter. item not reviewed by moderator and published
Simply fantastic - as a non-vegetarian cooking for a vegetarian husband I can say we both loved this dish. I'd take this over regular chili any day. It is so flavorful with a really nice, spicy kick. Instead of serving over rice we scooped it into crunchy taco shells and topped with sour cream and avocado, very tasty. item not reviewed by moderator and published
This is a great recipe, very tasty, loaded with plenty of vegetables and very spicey. It cleaned out my sinuses! item not reviewed by moderator and published
Well, I recently converted from meat eater to pretty much a veggie-saurus - Watched "Forks over Knives". So as a large-sized-smoker-owner chef, I am questing for vegitarian based dishes which don't taste like I am missing something. THIS dish tops the list! Chilli flavoured, lots of interesting chunks of a wide variety of vegetables that adding meat almost sounds like it would be lost. I tweaked it some. Added more salt than called for, couple dashes of Chalula sauce, definitely made the Emeril dust.. that is a MUST! to dust on top, added 2 kinds of beans - Black and Red kidney, added a summer squash, added a scallion, added 2 jalepenos without seed.. all things I had in the fridge.. doesnt matter.. this recipe kicks a$$... well done Emeril.. oh.. one more thing.. I made a roux with 4 table spoons of butter and 3 table spoons of flour to a light peanut butter color before adding anyt vegetables.. item not reviewed by moderator and published
Then why did you make a VEGETARIAN chili? Strange. item not reviewed by moderator and published
Do you dump the lightly browned veggies and spices into crock pot as well? item not reviewed by moderator and published

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Healthy Weeknight Dinners