Vegetarian Chili

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Extreme Chili

Rated: 5 stars out of 5Rate itRead users' reviews (105)

RECIPE
COMMENTS & REVIEWS(105)

Cook Time:
30 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 30 min
Total:: 55 min

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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.

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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Comments & Reviews

recipe Vegetarian Chili
Omar Orlando, FL 11-09-2009
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Party favorite!
Rated: 5 stars out of 5

I made this chili as the vegetarian (actually vegan) alternative at a friend's chili party. It was definitely one of the... crowd favorites, even amongst the meat eaters. I think it's the portobellos that give it a meat-like flavor that everyone loved. Try this recipe!!Read more
recipe Vegetarian Chili
Sheryl Englewood, CO 11-02-2009
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Tasty Treat
Rated: 5 stars out of 5

Couldn't resist trying this with all the reviews and I wasn't disappointed. A great addition to my recipes and delighted my... Vegan daughter. Did not have the serrato chilis, so I used green chilis and a little extra red pepper flakes. Still very good. I can't wait to try it with the serratos. Read more
recipe Vegetarian Chili
carrie la mesa, CA 11-01-2009
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Delicious, rich, and spicy!!!
Rated: 5 stars out of 5

Stayed pretty much true to the recipe except a few minor adjustments. I have never had vegeterian chili but this was... wonderful. Tasted just like chili I have had with meat. Adjustements include: I tbls chili powder instead of 2 because that was all I had. To keep heat, included 3 serrano pepper, one with seeds. Recipe came out very spicy, but delicious. I also used 1 can of black beans and 1 can of kidney beans which worked. Instead of tomatoes I used one can of diced, stewed tomatoes with juice. I didn't bother with the essence (or any thing else that was optional) because chili was already soooo flavorful. Read more
recipe Vegetarian Chili
Heidi Nashville, TN 10-22-2009
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New favorite chili recipe!!
Rated: 5 stars out of 5

This chili was sooo amazingly good!! I did make a few changes to the recipe. First, I used diced carrots for the zucchini... (none on hand), omitted the red pepper and used green instead, added about 1/2 cup more of vegetable stock, used 2 tbs of chipotle chile powder, omitted the serrano peppers as the chipotle chile powder adds enough spice, used a mix of kidney and garbanzo beans, and omitted the cilantro (hate it!). The results were really excellent!! I am vegetarian so I didn't miss the meat at all, but my husband, who is a meat-eater, also loved this! This is definitely being added to my recipe collection!!Read more
recipe Vegetarian Chili
Kathy O'Fallon, IL 10-15-2009
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sharing w/ everyone I know ...
Rated: 5 stars out of 5

this is my new favorite recipe ... a healthy combination of basic, easy to find ingredients that is delicious every time i... make it! just don't eat more than a big bowl in one sitting if you're digestion impaired.Read more
recipe Vegetarian Chili
adsf beverly hils, CA 10-03-2009
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GREAT!
Rated: 5 stars out of 5

My family loved this chili. I used half the amount of portobello, because I'm not a big mushroom fan, but it was still really... great. Also, the Emeril's Essense Creole seasoning wasn't necessary. I preferred it without.Read more