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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Pairs Well With
Lager

Crisp, refreshing light beer

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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
Then why did you make a VEGETARIAN chili? Strange. item not reviewed by moderator and published

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Healthy Weeknight Dinners