Photo: Vegetarian Chili Recipe
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
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: 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):
- 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
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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By NanaJaci
on May 23, 2012
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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.
By dkim1_9031919
Rhinebeck, NY
on May 21, 2012
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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.
By roselo
on May 11, 2012
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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.
Read all 227 reviews