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 chopped yellow onions
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste (I use jalapeno)
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh or frozen corn kernels
- 1½ pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1¼ teaspoons salt
- ¼ teaspoon cayenne or to taste
- 4 large tomatoes, peeled, seeded and chopped
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- ¼ cup chopped fresh cilantro leaves, optional
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
- 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
Emeril's Essence Creole Seasoning (mix all ingredients together thoroughly):
INSTRUCTIONS
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 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 and spoonful of avocado. Sprinkle with Essence and green onions and serve. 6-8 servings.
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