Vegetarian Chili (Emeril)

  • Currently 4/5
This is some hearty, veggie-loaded chili that utilizes lots of fresh ingredients and doesn't take long to fix up! Great over brown rice.
2 tbls canola oil
1 1/2 cups chopped yellow onion
2 red bell peppers, chopped
1 orange bell peppers, chopped
2 tbls minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced
1 medium zuchinni, diced
2 cup corn kernels
1 1/2 lbs portobellos, chopped
2 tbls chili powder
1 tbls ground cumin
1/4 tsp cayenne
1 1/4 tsp salt
4 large tomatoes, peeled, seeded, and chopped
3 cups cooked black beans (rinsed and drained if canned)
1 (15 oz) can tomato sauce
1 cup vegetable stock
sour cream (optional)
shredded cheese (optional)
chopped cilantro (optional)
chopped green onions (optional)
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. 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.
3. 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.
4. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

Top with desired garnishes


Member since Sep 2008

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