Vegetarian Chili

Who needs meat? This veggie version from Emeril Lagasse packs the flavor. It takes a bit of chopping, but it’s well worth the effort. Even better (and thickerer) the next day.
– Terry, Jan. 2013

Ingredients

• 2 tablespoons canola oil
• 1½ cups yellow onions, chopped
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 2 tablespoons garlic, minced
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste (I use jalapeno)
• 1 medium zucchini, cut into a small dice
• 2 cups fresh or frozen corn kernels
• 1½ pounds (about 5 large), portobello mushrooms, wiped clean, stemmed, gills removed, and cubed
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1¼ teaspoons salt
• ¼ teaspoon cayenne or more to taste
• 4 large tomatoes, peeled, seeded and chopped
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• ¼ cup fresh cilantro leaves, chopped (optional)
• Cooked brown rice, accompaniment
• Sour cream or Greek yogurt, garnish
• Diced avocado, garnish
• Essence, recipe follows, garnish
• Green onions, chopped, garnish

Essence

• 2½ 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

Instructions

1. 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.
2. To the pot 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.
3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
4. Add the tomatoes and stir well.
5. 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.
6. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
7. To serve, place ¼ 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, a spoonful of avocado, sprinkle with Essence, green onions and serve. Makes 6-8 servings.

Essence

1. Add all ingredients to a medium bowl and stir well.

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